Ingredients:Chicken (12 pieces) 1 kg
Curry Leaves 12
Cumin 1 tsp
Whole Coriander 1 tsp
Nigella Seeds ¼ tsp
Fenugreek Seeds ¼ tsp
Mustard Seeds ¼ tsp
Cashew Nuts 8
Coconut 1 tbsp
Cloves 4
Fennel Seeds 1 tsp
Black Pepper 6
Cinnamons 2 sticks
Red Chili Powder 2 tsp
Salt 1 ½ tsp
Turmeric ½ tsp
Ginger Garlic 1 tbsp
Method:
Roast and grind coriander, nigella seeds, fenugreek seeds, mustard seeds, cashew nuts, coconut, cloves, fennel seeds, black pepper, cinnamons, now mix with red chili powder and turmeric.
Now marinate chicken with ground spices and ginger garlic paste.
Heat ½ cup oil, add cumin, curry leaves and fry now add marinated chicken, cloves and cook for 10 minutes until chicken is tender. Garnish with coriander leaves and serve
Roast and grind coriander, nigella seeds, fenugreek seeds, mustard seeds, cashew nuts, coconut, cloves, fennel seeds, black pepper, cinnamons, now mix with red chili powder and turmeric.
Now marinate chicken with ground spices and ginger garlic paste.
Heat ½ cup oil, add cumin, curry leaves and fry now add marinated chicken, cloves and cook for 10 minutes until chicken is tender. Garnish with coriander leaves and serve
