Published Wednesday, 03 June, 2015 by Jeshta
Mix yogurt, salt and turmeric into the chicken and keep aside.
meanwhile make a paste by grinding mint leaves coriander leaves, green chilly, ginger and garlic. (add very little water only if required)
take oil in a saucepan add cumin seeds, pepper corns, bay leaf, cloves, cardamom and cinnamon sticks and saute until cumin splutters.
add onion and saute until translucent.
add the paste and close lid and cook in low flame
bring to boil
add chicken along with the yogurt used to marinate and tomatoes.
close lid and cook in low flame. Bring to boil.
chicken leaves water.
cook on high flame uncovered until water evaporates to make a thick paste.
goes well with the indo - persian rice.