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| Main ingredients | Chicken on the bone, Malt vinegar, Shallots, Ginger, Green chillies, Cinnamon, Cloves, Green cardamoms, Onion paste, Ginger-garlic paste, Fresh tomato puree, Coriander powder, Cumin powder, Red chilli powder, Garam masala powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course chicken |
| Prep time | 1-1.5 hours |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- 4 tablespoons malt vinegar (sirka)
- 10-15 shallots (pyaaz)
- 1 inch ginger, cut into thin strips
- 3-4 green chillies, slit
- 3 tablespoons oil
- 1-inch cinnamon
- 4-5 cloves
- 4-5 green cardamoms
- 1 cup onion paste
- 1½ tablespoons ginger-garlic paste
- 1 cup fresh tomato puree
- Salt to taste
- ½ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 2 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Paranthas for serving
Method
- Take shallots, ginger strips and green chillies in a bowl, add malt vinegar and let them soak for 1 hour.
- Heat oil in a pan, add cinnamon, cloves and green cardamoms, mix and sauté till fragrant.
- Add onion paste, mix and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 30 seconds stirring continuously.
- Add tomato puree and mix well. Add salt, mix and saute till oil separates from the masala. Add turmeric powder, coriander powder, cumin powder and red chilli powder, mix well and saute for 1-2 minutes.
- Add chicken pieces, mix and sauté on high heat for 5-6 minutes.
- Add 2 cups water and mix well. Cover and cook on medium heat for 10-15 minutes.
- Add the shallot-malt vinegar mixture and mix well. Sprinkle garam masala powder and coriander leaves, mix and cook for 2 minutes.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with paranthas.
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