½ kg chicken
¾ litre curd1 tsp red chilli powder½ tsp pepper powder½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ tsp shahi jeera, whole½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ tsp shahi jeera, whole½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste
½ tsp shahi jeera, whole4 green chilli (slit)½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ tsp shahi jeera, whole4 green chilli (slit)½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ tsp shahi jeera, whole4 green chilli (slit)3 pinches of kasoori methi½ kg chicken ¾ litre curd1 tsp red chilli powder½ tsp pepper powder1 tsp ginger-garlic paste½ tsp shahi jeera, whole4 green chilli (slit)3 pinches of kasoori methiMarinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.
Add slit green chilli and salt to taste.Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy. Marinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.Add slit green chilli and salt to taste.Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy.
Marinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.Add slit green chilli and salt to taste.Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy. The chicken can be served with either with roti, rice or bread.Marinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.
Add slit green chilli and salt to taste.Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy. The chicken can be served with either with roti, rice or bread.Marinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.Add slit green chilli and salt to taste.Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy.
The chicken can be served with either with roti, rice or bread.(Optional) 2 tsp oil can be added to the chicken to give more flavourMarinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.Add slit green chilli and salt to taste.Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy. The chicken can be served with either with roti, rice or bread.(Optional) 2 tsp oil can be added to the chicken to give more flavour
Ingredients
- ½ kg chicken
- ¾ litre curd
- 1 tsp red chilli powder
- ½ tsp pepper powder
- 1 tsp ginger-garlic paste
- ½ tsp shahi jeera, whole
- 4 green chilli (slit)
- 3 pinches of kasoori methi
Method
- Marinate the chicken with ¾ litre of curd, 1 tsp red chilli powder, ½ tsp pepper powder, 1 tsp ginger-garlic paste and three pinches of kasoori methi.
- Add slit green chilli and salt to taste.
- Marinate chicken for a minimum of three hours, for best results chicken should be marinated overnight.
- Add marinated chicken to the cooker, add water and cook until chicken is tender and soft. Remove the lid and cook further to get thick gravy.
- The chicken can be served with either with roti, rice or bread.
- (Optional) 2 tsp oil can be added to the chicken to give more flavour
— As told to Ruth Prarthana