Ingredients
2 Tbsp Mustard oil, 2 Tbsp Curry leaves, 1 tsp Kalonjee, 1 tsp Saunf, 2 tsp Garlic, 1 Cup Onion, chopped, 1 Cup Tomatoes, chopped, 1/2 tsp Ginger, 5 Nos Green Chillies, 1 Kg Boneless Chicken, 1 tsp Salt, 1 tsp Tomato puree, 1 Tbsp Red chilli powder, 1 tsp Cumin powder, 1 tsp Black salt, 1 tsp Peppercorn (crushed), 1 Cup Water, 1 Tbsp Mint, 1 Cup Coriander
Method
– Heat mustard oil in a pan.
– Add curry leaves and fry on a low flame.
– Take out the fried curry leaves and put kalonjee, saunf and garlic in the same oil. Roast them together until yellowish-brown.
– Now add chopped onion and mix them until golden brown.
– Add tomato puree, ginger and green chillies to the pan and mix well.
– Cover the pan and let it cook for a while.
– Now open the pan and add the boneless chicken pieces to the cooked masala.
– Mix the chicken thoroughly to coat it well with the masala.
– Add some salt and tomato puree. Stir well.
– Bring to simmer, and add red chilli powder, cumin powder, black salt and crushed peppercorn. Mix well.
– Add a cup of water and let it cook till simmer.
– Put a cup of mint leaves followed by coriander leaves. Mix thoroughly.
– Add the fried curry leaves in the end. Mix well and cook till simmer.
– Serve hot with little garnishing of coriander leaves.