Ingredients:
- Cooking oil 4-5 tbs
- Tez paat (Bay leaf) 1
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 2
- Sabut kali mirch (Black peppercorns) 6-7
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Chicken 700 gms
- Tamatar (Tomatoes) 2 medium
- Haldee powder (Turmeric powder) 1 tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) ½ tbs
- Kashmiri lal mirch (Kashmiri red chili) powder 1 tsp
- Dahi (Yogurt) whisked ½ Cup
- Lemon juice 1 tsp
- Garam masala powder 1 tsp
- Cooking oil 1-2 tbs
- Sabut lal mirch (Whole red chilies) 4-5
- Sabut dhania (Coriander seeds) 1 & ½ tsp
- Pyaz (Onion) 2-3 small
Directions:
In pot,add cooking oil,bay leaf,cloves,green cardamom,black peppercorns and mix well.
Add onion and fry until light golden.
Add ginger garlic paste and mix well.
Add chicken and mix well until changes color.
Add tomatoes,mix well and cook for 2-3 minutes.
Add turmeric powder,cumin seeds,red chili powder,salt,coriander powder,kashimiri red chili powder and mix well.
Add yogurt and mix well,cover and cook on low flame for 20-25 minutes and keep mixing in between.
Add lemon juice,garam masala powder and mix well and simmer for 2 minutes on low flame.
In frying pan,add cooking oil,whole red chilies,coriander seeds and mix.
Add onion and fry for 1-2 minutes,add this tadka in pot and mix well.
Turn off the flame,cover for 2 minutes & serve!
Ajza:
- Cooking oil 4-5 tbs
- Tez paat (Bay leaf) 1
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 2
- Sabut kali mirch (Black peppercorns) 6-7
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Chicken 700 gms
- Tamatar (Tomatoes) 2 medium
- Haldee powder (Turmeric powder) 1 tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) ½ tbs
- Kashmiri lal mirch (Kashmiri red chili) powder 1 tsp
- Dahi (Yogurt) whisked ½ Cup
- Lemon juice 1 tsp
- Garam masala powder 1 tsp
- Cooking oil 1-2 tbs
- Sabut lal mirch (Whole red chilies) 4-5
- Sabut dhania (Coriander seeds) 1 & ½ tsp
- Pyaz (Onion) 2-3 small
Directions:
Pot mein cooking oil,tez paat,laung,hari elaichi aur sabut kali mirch dal ker ache tarhan mix karein.
Pyaz dal dein aur light golden hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Tamatar dal ker mix karein aur 2-3 minutes kliya paka lein.
Haldee powder,zeera,lal mirch powder,namak,dhania powder aur Kashmiri lal mirch powder dal ker ache tarhan mix ker lein.
Dahi dal ker ache tarhan mix karein aur halki nacch per 20-25 minutes kliya paka lein aur bech bech mein chamcha chalatay rahein.
Lemon juice aur garam masala powder dal ker ache tarhan mix karein aur 2 minutes kliya halki ancch per rakh dein.
Frying pan mein cooking oil,sabut lal mirch aur sabut dhania dal ker mix ker lein.
Pyaz dal ker 1-2 minute kliya fry ker lein,tadka ko pot mein dal dein aur ache tarhan mix karein.
Chulha bund ker dein aur 2 minutes kliya dhak ker rakh dein & serve karein.
