Ingredients
| • | Chicken,cut into 1 inch pieces on the bone | 750 grams |
| • | Lemon juice | 1 tablespoon |
| • | Lemon | 1 |
| • | Fresh coriander leaves paste | 4 tablespoons |
| • | Salt | to taste |
| • | Oil | 1 tablespoon |
| • | Green cardamoms | 2 |
| • | Cloves | 5-6 |
| • | Black peppercorns | 5-6 |
| • | Ginger-garlic paste | 2 tablespoons |
| • | Green chilli paste | 1 teaspoon |
| • | Turmeric powder | 1/4 teaspoon |
| • | Onion ,sliced | 1 medium |
| • | Yogurt | 2 tablespoons |
Method
Put chicken in a bowl, add salt, lemon juice, coriander leaf paste and mix well. Marinate for ½ hour. Heat oil in a non stick pan, add green cardamoms, cloves, black peppercorns and saute till fragrant.
Add ginger-garlic paste, green chilli paste, turmeric powder and mix well.Add onion and saute till it turns golden. Add yogurt to the chicken and mix.
Add coriander powder to the onion, mix and saute for 1 minute. Add the chicken with the marinade. Rinse the bowl with ½ cup water and add to the pan. Mix everything well, cover and cook for 5 minutes.
Halve the lemon and quarter each half and add the pieces to the pan. Mix, cover and cook on medium heat for 20-25 minutes, stirring occasionally. Switch off the heat and keep the pan covered for further 10 minutes. Serve hot.
Put chicken in a bowl, add salt, lemon juice, coriander leaf paste and mix well. Marinate for ½ hour. Heat oil in a non stick pan, add green cardamoms, cloves, black peppercorns and saute till fragrant.
Add ginger-garlic paste, green chilli paste, turmeric powder and mix well.Add onion and saute till it turns golden. Add yogurt to the chicken and mix.
Add coriander powder to the onion, mix and saute for 1 minute. Add the chicken with the marinade. Rinse the bowl with ½ cup water and add to the pan. Mix everything well, cover and cook for 5 minutes.
Halve the lemon and quarter each half and add the pieces to the pan. Mix, cover and cook on medium heat for 20-25 minutes, stirring occasionally. Switch off the heat and keep the pan covered for further 10 minutes. Serve hot.
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