This has a very strong smell of cardamom. This is a dry dish. I have done some modifications to the original recipe. It came out very delicious.
Ingredients: Boneless chicken ½ kg Cumin seeds 1 tea spn Tomato 1 Onions (Sliced and fried golden crisp) 1 big Curds 1 cup Ghee/Oil 1 tbl spn Ginger 2†piece Garlic 4-5 cloves Coriander powder 1/2 tea spn Cumin powder ½ tea spn Chilli powder ½ tea spn Cardamoms 3 Salt
Method: Grind together ginger, garlic, coriander powder, cumin powder, chilli powder, and cardamoms. Apply this ground masala and curds to chicken and keep aside for ½ an hour. Heat ghee/oil and add cumin seeds. When they start spluttering, add chicken with the masala. Add finely chopped tomatoes. Cover and cook till chicken is completely done and gravy is completely absorbed. Serve garnisheed with fried onions.
Serves : 4 Preparation time : 30min
This is my pachi’s dish. I used to like it very much. I donno exactly what she puts. But this is how I do it and I simply love this.
Ingredients: Masoor 2 cups Potato 1 Ginger-garlic paste 1 tea spn Onion 1 Tomato 1 Chilli powder 1 tea spn Coriander leaves 3-4 strands Kala masala or kitchen king masala or garam masala ½ tea spn Oil 1 tea spn Salt
Method: Soak masoor in water for around 1hr(this helps in easy cooking). Cook with potato pieces. Heat oil and fry onions and ginger-garlic paste. When onions turn slightly brownish, add cooked masoor, chilli powder, chopped tomato and salt. Add sufficient water to bring it to curry consistency. Cover and cook till tomatoes are tender. Add kala masala(or kitchen king or garam masala). And cook for 2-3 minutes. Garnish with finely chopped coriander and serve hot with chapathis or rice.
Serves : 5 Preparation time : 30min
