| Serves: 4
Cooking time (approx.): minutes
Style: North Indian (Sindhi) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 cup(s) mix of finely chopped coriander, mint ,spinach and dill leaves
1 teaspoon(s) each of cumin, corianderand red chilli powders
4 green chillies
2 tablespoon(s) yoghurt
1 teaspoon(s) tamarind paste
1 tablespoon(s) ginger finely chopped
4 tomatoes chopped
½ teaspoon(s) turmeric powder
4 medium onions grated
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
finely chopped fresh coriander leaves to garnish
- Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add all the ingredients and mix well. Cover with a tight fitting lid and cook on medium level for about 30 minutes or till the chicken is fully cooked and all the water is evaporated.
Garnish with finely chopped fresh coriander leaves. TIP: - If it is difficult to obtain dill leaves, it can be omitted. Although, dill leaves add a very distinct flavor to this dish.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). |
