Ingredients:
- ½ tbsp Fennel seeds
- 1 lb Chicken (boneless)
- 1 tbsp Salt for taste
- 1 cup Water
- 1 tbsp Lemon juice
- ¼ tbsp Corriander powder
- 1 tbsp Any chicken 65 powder (or) shan tandoori chicken powder
- 1 tbsp Cumin powder
- 1 tbsp Ginger-garlic paste
- ¾ tbsp Chilli powder
- 1 pinch Turmeric powder
- 2 nos Tomatoes (medium size -finely chopped)
- ¾ no Big onion (finely chopped)
- 3 nos Cloves (karambu)
- 2 nos Cardamom
- 1 inch Cinnamon stick
- 1 no Bay leaf
- ½ cup Corriander leaves for garnishing
- 3 tbsp Oil
Instructions:
- Grind all masala items, bay leaf, cinnamon, cardamom, cloves) and make a powder.
- Heat 1 tbs of oil in a cooking vessel.
- Add masala powder and add ginger-garlic paste and onions and saute till pink.
- Now add tomatoes. Cook till oil separates.
- Turn off heat, cool and grind the masala.
- Again heat 2 tbsps of oil and add the ground masala paste.
- Add chicken and let it cook for 3 minutes.
- Now add chicken powder, turmeric, salt, corriander powder, chilli powder, cumin powder and water.
- Cover and cook till chicken pieces are soft.
- Finally, add lemon juice and coriander leaves and serve hot.