|Time to prepare||10 mins|
|Time to cook||45 mins|
|No. of servings||5|
10 medium size pieces of chicken.
1-2 bunches of coriander leaves
8 cloves of garlic
6 green chillies
4-5 tsp of thick curd (Curd is the terminology used in India for yoghurt (plain lowfat)
salt to taste
1 stick of cinnamon
4 lavang (cloves)
1/5 tsp of jeera (cumin)
Clean and wash chicken pieces thoroughly.
Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixie.
To the above paste, add the thick curd (yoghurt), add salt to taste and mix.
Now marinate the chicken pieces in the above marinade for 45 mins.
In a pan add butter, when butter is hot add the elaichi (cardamom), stick of cinnamon, lavang (cloves) and jeera (cumin). Fry for sometime.
Now add the chicken and cook till done under a closed lid, on slow fire.
Serve hot with chappathi or rice
|[ Home |