Ingredients
- Oil 1 Cup
- Onion 2 medium size
- Garlic 4-5 cloves
- Ginger 1 inch
- Whole spices 1½ tbsp
- 4 chicken pieces
- Salt 1 tsp
- Chili Powder 1 tsp
- Turmeric Powder ½ tsp
- Coriander Powder 1 tsp
- Cumin Powder 1 tsp
- Chili Flakes ½ tsp
- Tomato Paste ½ Cup
- Dried Fenugreek Leaves 1 tbsp
Why Everyone Loves This Recipe
Cooking Techniques
- Cut vegetables into uniform pieces to ensure even cooking.
- Add sauce gradually to control the flavor and avoid overpowering the dish.
Step 1
Heat some oil in a pan, then add chopped onions, garlic, and ginger. Cook everything until it turns a nice golden brown. Once done, set it aside and blend it into a smooth paste.
Step 2
Using the same oil, toss in the whole spices and let them sizzle for about a minute. Then add the chicken pieces and cook until they’re nicely browned. Take the chicken out and set it aside.
Step 3
Add the onion paste back to the pan and cook it for a minute or two. Stir in salt, turmeric, chili powder, cumin, coriander, chili flakes, and tomato paste. Let it cook for a few minutes until everything is well combined.
Step 4
Put the chicken back in the pan, cover it, and let it cook on low heat for about 5 to 7 minutes. Then give it another quick covered cook for 2 to 3 minutes.
Step 5
Finally, sprinkle in some dried fenugreek leaves, give it a good stir, and serve it up hot.
