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1 Whole Chicken
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2 Green Chillies (Hari Mirch) (slit longways) (more or less may be used depending on spice preferance.)
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1 tsp. whole Garlic (Lehsan) (chopped)
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3 Bay Leaves (Tezz Patta)
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½ tsp. Cumin Seeds (Sufaid Saabut Zeera)
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1 tsp. White Pepper Powder
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½ tsp.
Garam Masala Powder
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Salt (to taste)
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30 grams All Purpose Flour (Maida)
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1 tsp. Cooking Oil
- Cut whole chicken in pieces. Boil chicken pieces in water for about 15 minutes, or until it is a little cooked. Drain chicken pieces and remove the skin and throw skin away. Now remove meat from chicken bones and set bones aside.
- Cut chicken meat into half centimeter dice. Take a deep heavy based pan and add the chicken to it. To chicken add: 1 ¼ liters of water, garlic, bay leaves and green chillies. Bring to a boil on medium heat. Simmer for half an hour. Strain and set aside.
- Heat oil in a pan. Add the cumin seeds. Once the seeds crackle add in the all-purpose flour and mix. Cook for a minute on low heat and add the chicken pieces, white pepper powder,
garam masala powder
and salt. Bring to a boil, mix and take off heat.
