Chicken ½ kg
Coriander seeds 2 tbsp
Fenugreek leaves 2 tbsp
Crushed red chili 1 tbsp
Garlic 8 cloves
Salt to taste
Oil ½ cup
Tomato 250g (sliced)
Ginger I inch piece (sliced)
Green chilies 8-10 (sliced)
Cooking Directions
Dry roast coriander seeds and fenugreek leaves then crush it. Keep aside.
Mix together crushed red chili, garlic cloves and salt in ½ cup water and blend.
Heat oil and pour paste in oil, saute.
Now add chicken and add little water that will cook half of chicken.
Add tomato and ginger. Cover and cook until water dries and chicken cook fully.
Add green chilies, roasted coriander and fenugreek leaves. Switch off the flame, cover for 5 minutes then serve.
