Ingredients
500 gm chicken
½ cup sour curd
Salt to taste
2 tbsp oil
1 medium onion, cut fine
1 tsp garlic paste
1 tsp ginger paste
1 tsp cumin powder
½ tsp garam masala
3 tsp freshly ground pepper
2 tbsp chopped coriander leaves
Method
- Clean the chicken pieces; preferably use chicken legs and /or wings. Beat the curd with the salt and marinate the chicken in it for a minimum of 1 hour.
- Heat the oil in a heavy Kadai and brown the onions in it. Add the chicken pieces without the curd and fry till light brown. Add the ginger-garlic paste and cumin powder, garam masala and pepper and sauté for 2-3 minutes. Add the marinade of curd over the chicken, reduce heat and cover. Cook till soft.
- Remove the lid and dry fry the chicken. Place on serving the dish and sprinkle finely chopped coriander leaves as garnish.