PARVEEN'S INTERCONTINENTAL AROMATIC CUISINES

       A spicy chicken / mutton dish cooked in kadhai (wok)

INGREDIENTS

1 kg Chicken (skinned, small pieces) or Mutton

100 gms ghee (clarified butter)

1 tsp cumin seeds (Jeera)

12 Curry leaves

1/4 kg Tomatoes (cubes)

1 tbsp ginger (paste)

1 tbsp garlic  (paste)

2 tbsp Tomato paste

1 tsp Garam Masala powder (ground mixture of clove, cardamom and cinnamon)

1 tsp Black Pepper powder

1 tsp White Pepper powder

2 tbsp Red Chilly powder

6 green Chillies (slit lengthwise)

1 tbsp Coriander leaves (chopped)

2 inches ginger (cut into julienne)

Salt to taste

 

METHOD

Heat the ghee in a wok (kadhai).

Add cumin seeds, curry leaves, ginger and garlic paste and fry for 2 minutes.

Now add chicken and fry for 10 minutes until the chicken gets light brown.

Add red chilly powder, black pepper powder, white pepper powder and fry for 1 minute.

Now add tomatoes and fry until the oil gets separated. 

Now add tomato paste and cook for 10 minutes.

 

Garnish with green chillies, chopped coriander leaves and ginger.

Now the kadhai chicken is ready.