1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying
METHOD:
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.
