Ginger garlic Paste: 4 tsp
Green Chili: 3
Coriander Powder: 2 tsp
Garam masala: 2 tsp
Red chili powder: 2tsp
Turmeric Powder: ½ tsp
Salt to taste
Edible oil: as required
Coriander leaves: for garnishing
Method of preparation:
Dress the chicken and cut into pieces.
Chop the onions, tomatoes and green chilies.
Heat oil in a kadhai.
Add chopped onions and green chilies and sauté until light golden brown.
Add red chili powder, turmeric powder, garam masala, coriander powder and salt.
Add tomatoes, gingergarlic paste and sauté until the tomatoes become half cooked.
Add a little water and bring it to boil.
When the gravy becomes slightly thick, add chicken pieces and stir well.
Reduce heat. Cover and thoroughly cook.
Garnish with coriander leaves.
Taken well with rice, biriyani / biriani, kushka, chapathi, roti, bread, puri / poori, paratha / purotta, dosa / dosai, idli / idly, oothappam / uthappam etc.