Cooking Time : 30 minutes
Ingredients :
| Chicken, boneless |
500 gm
|
Turmeric (haldi) Powder
|
2 Tsp
|
Ginger Garlic Paste
|
50 gm
|
Green Chilli Paste
|
100 gm
|
| Salt |
To Taste
|
Lemon Juice
|
50 ml
|
| Oil |
100 ml
|
Cumin(jeera) seeds
|
1 Tsp
|
Curry Leaves
|
1 Tsp
|
| Onion, Chopped |
100 gm
|
Coriander (dhania) Powder
|
3 Tsp
|
Black Peeper Powder
|
4 Tsp
|
Coriander (dhania) leaves, chopped
|
5 Tsp
|
| Water |
1 Cup
|
Method :
- Marinate the chicken with turmeric, Ginger Garlic Paste, green chilli paste, salt and lemon juice.
- In a kadai heat oil and add cumin seeds.
- After they crackle,add the chopped onions and saute till they turn golden.
- Add curry leaves, coriander powder and peeper powder.
- Saute for 2 more minutes and add the marinated chicken.
- Cook on high flame,then reduce heat and cook for a further 15 minutes stirring occasionally.
- Sprinkle chopped coriander leaves and cook for 2 minutes.
- Before serving garnish with more peeper and coriander leaves.
|
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