Oil - 3/4 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
Salt - to taste
Water - 1litre
Desi ghee- 1 tbsp
Wash the chicken thoroughly.
Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes.
Put the flame to minimum.
- Put 1 tbsp desi ghee and cover the lid of the vessel.
Open the vessel after every 10 minutes, saute and cover again.
After 30 minutes, start testing whether or not the mutton is cooked.
It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it.
Garnish with chopped dhania patta.
Add 1 tbsp desi ghee when chicken is cooked.
Serve warm with pulaao or garma garam pooris/ parathas/roti