Tangy Chicken

Sunday, March 21, 2010


Chicken 1 kg.
Garlic paste 3 ½ tsp.
Red chilies whole 8 nos.
Tomatoes(chopped) 1 kg.
Coriander seeds 1 tbsp.
Green chillies 4 nos.
Ginger(chopped) ¼ cup
Coriander(chopped) ½ cup
Fenugreek(kastoori methi) 1 tsp.
Garam Masala 2 tsp.
Cardamon powder ¼ tsp.
Fresh cream 1 cup
Oil 7 tbsp.
Salt to taste


1.Clean and cut chicken into 8 pieces.
2.Pound red chillies and coriander seeds roughly and keep aside.
3.Heat oil in a kadhai, add garlic paste and saute over medium heat until light
4.Add the pounded spices and fry for 30 sec, add tomatoes, bring to boil, add green chillies, 3/4ths of ginger and 1/3rd of the chopped coriander, reduce the heat and simmer for 4-5 mins.
5.Then add chicken, bring to boil, simmer, stirring ocasionally, until the fat leaves
the masala, the gravy becomes thick and chicken is tender. Add the fresh cream.
6.Sprinkle garam masala and fenugreek, stir for 2 mins. Adjust seasoning.
7.Remove to a dish and garnish with the remaining ginger and coriander leaves.


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