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Ingredients:

  • 1 Kg (~2 lbs) Chicken
  • 6 pods Garlic
  • 2.5 cm (1 in) piece Ginger
  • 1 tbsp (grated) Coconut
  • 5 Green Chili
  • 2 Small Cardamom
  • 2.5 cm (1 in) Cinnamon
  • 4 Cloves
  • a pinch Mace
  • a pinch Nutmeg powder
  • 2 tsp Red Chili Powder
  • 120 ml (1/2 cup) Milk
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seed Powder
  • 1 cut into small pieces Tomato
  • To taste Salt
  • 120 ml (1/2 Cup) Cooking Oil
  • 3 Large Onion
  • 2 Eggs
Methods:
  1. Take one  chicken, de-skin, wash and cut into 10 to 12 pieces. Hard boil 2 eggs and keep aside.
  2. Grind all ingredients from garlic to cumin seed into a fine paste (called masala paste).
  3. Add the ground masala paste and salt to the chicken pieces and mix thoroughly.
  4. Chop onion finely. Heat oil and fry onion lightly. Add marinated chicken and cook for 5 minutes. Add the chopped tomato and eggs. Reduce heat and cook on slow fire with occasional stirring till oil starts separating and the chicken is tender.
  5. For Garnishing: Cut 1/2 onion into fine slices. Heat oil and deep fry the onion till golden brown.
  6. Sprinkle with the fried onion. Serve hot with pulao, rice or paratha.