Ingredients:
Chicken 1/2 kg
Onion 1
Ginger garlic paste 1 tsp
Mustard seeds 1/2 tsp
Chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Brown sugar 1/2 tsp
Vinegar 2 tsp
Oil 4 tsp
Coriander leaves &
Chilly flakes for garnishing
Salt for taste.
Roast and grind:
Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Black pepper 1/2 tsp
Red chilly 4 to 5
Cinnamon stick 1
Cardamom 1
Method:
Dry Roast all the items in the roast and grind column.
Grind all items into paste with little water and keep aside.
In the pan, pour 1 tsp of oil, saute chopped onions, cook till it becomes translucent.
Grind the onions into paste and keep aside.
In the pan, pour 3 tsp of oil, add mustard seeds ,once crackled ,add ginger garlic paste and fry it.
Add chicken, chilly powder, coriander powder, turmeric powder ,salt and mix well.
Cover cook the chicken for 10 to 15 mins.
Add ground masala paste and onion paste, cook for another 10 mins.
Add brown sugar, vinegar and cook in low flame for few more mins.
Switch off the flame, once oil separates and gravy thickens.
Garnish with coriander leaves, chilly flakes and serve with hot steamed rice.
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