- Chicken – 50 gms [palm size]
- Onion – 1 medium
- Tomato – 1 small
- Coriander seeds – ½ tsp.
- Cumin seeds – ½ tsp.
- Black peppercorns – 2 no.
- Whole dry red chillie – 1 no.
- Ginger – ½ inch
- Garlic – 2-3 cloves
- Oil – ½ tsp.
- Salt to taste
- Fresh coriander leaves chopped – tsp.
- Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
- Grind red chillies, ginger and garlic to a fine paste.
- Heat oil in a kadai, add onion and sauté till lightly browned. Cook in non stick plan.
- Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for two to three minutes.
- Add tomatoes and salt and continue to sauté till the tomatoes become soft.
- Add chicken and stir.
- Add coriander leaves and the remaining coarsely ground spice powder and mix.
- Add half a cup of water and stir.
- Cover and cook on medium heat till the chicken is done. Serve hot.
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