Ingredients

Instructions

Step 1:

  • Mix yogurt, salt and turmeric into the chicken and keep aside.

    • Step 2:

  • Step 3:

  • meanwhile make a paste by grinding mint leaves coriander leaves, green chilly, ginger and garlic. (add very little water only if required)

    • Step 4:

  • Step 5:

  • take oil in a saucepan add cumin seeds, pepper corns, bay leaf, cloves, cardamom and cinnamon sticks and saute until cumin splutters.

    • Step 6:

  • add onion and saute until translucent.

    • Step 7:

  • add the paste and close lid and cook in low flame

    • Step 8:

  • bring to boil

    • Step 9:

  • add chicken along with the yogurt used to marinate and tomatoes.

    • Step 10:

  • close lid and cook in low flame. Bring to boil.

    • Step 11:

  • chicken leaves water.

    • Step 12:

  • cook on high flame uncovered until water evaporates to make a thick paste.

    • Step 13:

  • Step 14:

  • goes well with the indo – persian rice.
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