Ingredients:
1/2 cup ghee
1 medium onion (finely chopped)
2 bay leaves
4 cloves
1 piece cinnamon stick
1 brown cardamom
4 black peppercorns
1tsp. turmeric powder
1tsp. red chili powder
1tsp. coriander seeds, dry roasted and ground
4 cloves garlic (crushed)
1 piece (1/2-inch) ginger (crushed)
1 small oven-ready chicken (cut into 8 pieces)
4 tomatoes (quartered)
Salt to taste
300 ml warm water
1/2 tsp garam masala powder
Preparation:
1 medium onion (finely chopped)
2 bay leaves
4 cloves
1 piece cinnamon stick
1 brown cardamom
4 black peppercorns
1tsp. turmeric powder
1tsp. red chili powder
1tsp. coriander seeds, dry roasted and ground
4 cloves garlic (crushed)
1 piece (1/2-inch) ginger (crushed)
1 small oven-ready chicken (cut into 8 pieces)
4 tomatoes (quartered)
Salt to taste
300 ml warm water
1/2 tsp garam masala powder
Preparation:
Heat the ghee in a deep saucepan and fry onions till golden brown.
Add the bay leaves, cloves, cinnamon, cardamom and peppercorns and stir a few times.
Stir in the turmeric, chili , coriander, garlic and ginger.
Blend together and fry for about 2 minutes.
Add the chicken and tomatoes and cook , stirring, for 5 minutes.
Add the salt and water, cover tightly and simmer for about 20 minutes until the chicken is cooked.
Lower the heat, sprinkle garam masala over the chicken and cook for a further 5 minutes.
Serve hot with boiled rice, roti or paratha.
Add the bay leaves, cloves, cinnamon, cardamom and peppercorns and stir a few times.
Stir in the turmeric, chili , coriander, garlic and ginger.
Blend together and fry for about 2 minutes.
Add the chicken and tomatoes and cook , stirring, for 5 minutes.
Add the salt and water, cover tightly and simmer for about 20 minutes until the chicken is cooked.
Lower the heat, sprinkle garam masala over the chicken and cook for a further 5 minutes.
Serve hot with boiled rice, roti or paratha.
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