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- 1 Cup = 200ml
- Chicken – 1 kg
- Tomato – 2 (grind to make puree)
- Saffron – ¼ tsp
- Crushed ginger garlic – 1 tbsp
- Red chili powder – 1 tbsp
- Turmeric powder – ½ tsp
- Black pepper powder – 1 tsp
- Cumin powder – ¼ tsp
- Lemon juice – 1 tbsp
- Coriander leaves – 2 tbsp
- Clarified butter/ ghee – 3 tbsp
- Salt – to taste
- Marinate the chicken pieces with all the ingredients except coriander leaves and clarified butter/ ghee for an hour.
- Heat ghee in a pan add the marinated chicken and cook covered over low flame till done.
- Remove the lid, add the coriander leaves and cook over high flame, stirring continuously. Serve hot with roti or ghee rice.
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