The dish goes well with rice, pulao, biryani or roti.
Preparation Time: 10 minutes
Marinating Time: 20 minutes
Cook Time: 25 minutes
Serves : 4-5
For ground masala:
Fennel seeds/ saunf :1/2 teaspoon
Cumin seeds/jeera : 1/2 teaspoon
Dry red chilies: 3
Cinnamon: 1" stick
Black pepper: 1/2 teaspoon
Coriander seeds: 1 tablespoon
Onion: 2 sliced thinly
Tomato: 1 chopped
Coriander leaves/cilantro: 4-5 sprigs (2 tablespoons chopped)
Mint/ Pudina: 3 sprigs ( 2 tablespoons chopped)
Turmeric: 1/2 teaspoon
Coconut milk: 1/4 cup
Ginger: 2" piece
Garlic: 8-10 cloves
(Ginger garlic paste: 1 tablespoon)
Red chili powder: 1 teaspoon
Salt to taste
Dry roast all ingredients listed for ground masala, cool them off for a few minutes and grind into a coarse powder.
Take chicken, ground masala, salt and turmeric. Mix well and marinate for 20 minutes.
Heat oil in a pan, add onions and sauté till they turn brown. Add ginger garlic paste and fry for 1 minute.
Add tomatoes and cook till they are mushy. Add marinated chicken, chili powder and mix well. Fry for 5-6 minutes. Add mint and cilantro and cook for 3 minutes. Add coconut milk and 1/2 cup close lid and Cook for 15 minutes, until the chicken is cooked. Turn off the stove.
Serve hot with rice, pulao, biryani or roti.