Ingredients
non vegetarian
4 servings
- 1¼ lbs. Chicken, skinless, boneless
- ¼ tsp Turmeric Powder
- 10 tbsps. Ginger, paste
- 4 tbsps. Vegetable Oil
- 2 nos. Red Chilies
- ¼ tsp Mustard seeds (black)
- ½ tsp Fennel Seeds
- 2 pieces Cinnamon
- 5 cloves Garlic
- 1 no. Onion
- 1 no. Tomato
- ½ tbsp Red Chili Powder
- 1 tsp Black Pepper
- Cilantro for garnishing
Directions
- Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
- Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
- Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
- Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
- Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
- Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.