Ingredients:
- Chicken – ½ kg
- Fennel powder – 2 tb
- Ginger powder – 1 tb
- Cumin powder – 1 tb
- Bay leaf – 1 no.
- Cinnamon – 1”
- Cloves – 2 no.
- Hing
- Yogurt – 1 cup
- Cornflour – 1 tb
- Cardamom powder – 1 tb
- Salt
Procedure:
Make a paste of fennel powder (2 tb), ginger powder (1 tb) and cumin powder (1 tb).
Heat oil in a kadai. Add bay leaf (1 no.), cinnamon (1”), cloves (2 no.) and hing.
Add chicken pieces (1/2 kg) and salt and fry for 5 minutes.
Add the yogurt (1 cup) and cover and cook till the chicken is done.
Add cornflour (1 tb) and cook for 2 minutes. Next add the spice powder and water (1/2 cup). Cover and cook for 2 more minutes.
Sprinkle cardamom powder (1 tb) and serve hot with rice or chapatti.
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