How to make it

  • take a heavy bottom pan with a glass top preferably
  • add oil, let it heat up and add asafoetida, cumin, bay leaf, ground powder and once the cumin turns darker add the chicken and saute for 5 min.
  • add the salt and add the fennel and ginger powder
  • cover the pan on low flame for about 20 min or till the chicken is fully cooked.
  • add the yogurt and stir continuously till it comes to a boil. (important to stir or else the yogurt will form lumps)
  • lower flame, adjust salt and add coriander.
  • serve with rice, roti. bread or eat plain.

Reviews & Comments 2

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  • gourmetana 10 years ago
    I love the spices you use. Great recipe!
    Was this review helpful? Yes Flag
  • rachpj 10 years ago
    sounds great, thanks for sharing!
    Was this review helpful? Yes Flag

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