A wonderful tasty chicken that is not overtaken with too many spices but just enough spices to give it a light and enjoyable curry!
Can be served with rice or parathas or rotis
2 chickens deskinned and cut in 8 pieces with a total of 16 pieces
1 tsp garam masala
1 tsp cumin and coriander powder
2 tbsp kashmiri chili powder (can add more to make it more spicy)
2 tbsp green chutney
2 tsp ginger and garlic
1 cup yogurt
6 roma tomatoes crushed or 3 cups
salt to taste
1 tsp turmeric
1/4 cup olive oil
2 tbsp fresh chopped coriander
In a big wok or karahi add the olive oil and heat it up just a bit then add the ginger and garlic paste and let that cook a bit next add the green chutney and cook this mixture until it’s fragrant. Next take your tongs and one by one add the chicken in the wok and cook the chicken for about 7 min or until the chicken is just half way done, make sure to turn the chicken slowly making sure not to break the chicken. Start adding the spices start with adding salt, cumin and coriander powder, garam masala powder, red kashmiri chili powder and turmeric, mix it well and make sure the spices have cooked a bit. Next add the yogurt and crushed tomatoes, again mix everything really well, cover and cover for about 20 min on med low this will make sure that the chicken will cook in the spices really well and it will be completely cooked through. Garnish with fresh coriander and

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