Ingredients
2 Tablespoon – Oil
6-8 – Curry leaves
1 Teaspoon – Kalwanji (Nigella Sativa)
1 Teaspoon – Saunf (Fennel Seeds)
2 – Sliced Onion
2 Tablespoon – Ginger Garlic paste
1/2 kg – Chicken
4 – Tomato chopped
1 Tablespoon – Red chili powder
1 Teaspoon – Cumin powder
1 Teaspoon – Salt
6-7 – green chilies
1 Tablespoon – Crushed coriander Seeds
1 Teaspoon – Crushed black pepper
1/4 Teaspoon – Black Salt
2 Tablespoon – Fresh mint leaves(Pudina)
2 Tablespoon – Fresh coriander leaves
Steps
Heat a pan and add 2 tablespoons of oil.
Once the oil is heated add curry leaves, Kalonji (Nigella Seeds), Saunf
Once you hear the crackling sound of curry leaves, Kalonji and Saunf then add sliced onions in it.
Saute onions till it becomes soft. (Do not overcook the onions.)
Once the onions become soft then add the chicken in it.
Cook the chicken till it changes the color from pink to white.
At this stage add ginger garlic paste in it and mix it well.
Cook till the raw smell of garlic goes away.
Now add tomatoes than red chili powder, cumin powder, salt and mix it well.
Cover the lid and cook it for 10 min(Meanwhile keep steering it, so that chicken does not get stick to the bottom).
Once the tomatoes are completely smashed add green chilies, crushed coriander seeds and then crushed black pepper.
Also, add black salt at this stage.
Again cover and cook for another 10 min.
After 10 min opens the lid and checks if the chicken is properly cooked or not. If not then again cover the lid and cook it for another 5-10 minutes.
Once the chicken is cooked add mint leaves, fresh coriander and mix well.
Switch off the gas flame and serve the chicken hot.
Cooking Time and Serving
Preparation Time – 10 min
Cooking Time – 25 min
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