How to make it

  • Wash and trim the chicken pieces, and set to one side.
  • Heat the oil in a large karahi or deep round-bottomed frying pan. Add the onions and fry until they are golden brown. Add the tomatoes and stir well.
  • Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic, garam masala, chili powder and salt. Lower the heat and stir-fry for 3-5 minutes.
  • Add the chicken pieces, 2 at a time, and stir-fry for at least 7 minutes or until the spice mixture has completely penetrated the chicken pieces.
  • Add the yogurt to the chicken and mix well.
  • Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food. Cook very gently for about 15 minutes, checking once to make sure the food is not catching on the bottom of the pan.
  • Finally, add the lemon juice, fresh coriander (cilantro) and green chilies, and serve at once.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Another one I missed and don't know how. Love this recipe and the pictures are great. You have my 5. Keep them coming.
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