How to make it

  • Wash and dry chicken pieces and cut each in half.
  • Add salt to the ginger and garlic then crush to a pulp.
  • Make paste of next 10 ingredients and ginger garlic pulp by adding 6 tablespoons water.
  • Pour this ground mixture over chicken and mix to coat thoroughly.
  • Cover and set aside for 4 hours in the refrigerator.
  • Melt butter over medium heat and fry chicken 8 minutes stirring frequently.
  • Add water and bring to boil then cover and simmer 20 minutes stirring often.

Reviews & Comments 1

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    " It was excellent "
    sckewer ate it and said...
    I've borrowed this recipe for a rough draft of an apple chicken dhansak, that should be sweet tangy and hot all at once, in an effort to reproduce a taste similar to a pineapple dhansak chicken a friend missed out on because of allergies. I put a link, so I hope you don't mind.
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