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1 pound of Chicken Fillets (cut into ½" (1 cm) cubes)
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1 small Onion (finely chopped)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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½ tsp. Ginger Powder (Adrak Powder)
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1 clove of Garlic (Lehsan) (crushed)
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Salt (to taste)
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¼ tsp. Turmeric Powder (Pisi Haldi)
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1 tsp.
Garam Masala Powder
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1 tsp. Coriander Powder (Pisa Dhania)
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6 tbsp. Clarified Butter (Ghee) or Cooking Oil
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½ can of Tomatoes (chopped)
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2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)
- Heat the clarified butter or oil in a cooking pan. When oil is hot add the onion; fry the onion, until it is golden brown.
- Add the red chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for about two minutes. (By adding a little water if necessary.)
- Add the tomatoes and continuously stir it for ten minutes or until the butter leaves the spices.
- Add the chicken cubes and stir them in the masala spice to get the chicken pieces nicely coated.
- Add ½ cup of water and leave the chicken to cook on a low light for fifteen minutes (covered). Remove the lid, stir the chicken and cook for further ten minutes.
- When the butter starts to come out, add ¼ cup of water, sprinkle
garam masala powder
and coriander/cilantro leaves. Mix and cover the pan for five to six minutes.
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