| Serves: 4
Cooking time (approx.): minutes
Style: Indian Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 tablespoon(s) soyabean sauce
1 teaspoon(s) each of cumin seeds and black peppercorns
8 green chillies
1 cup(s) chopped coriander leaves
8 garlic flakes
1" piece ginger
2" piece cinnamon broken
4 cloves
2 green cardamom(s)
1 medium onion(s) finely chopped
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
Make cuts on the chicken pieces and marinate it with a mixture of soyabean sauce and salt for at least two hours. Grind together rest of the ingredients to a paste. - Heat the clarified butter (ghee) / butter / oil in a heavy-bottomed pan till hot. Add the ground paste and saute on medium level for about 3 minutes or till it is aromatic.
- Add the chicken pieces and salt to taste. Mix well. Add a little water if gravy is required. Cover and cook on low level for about 20 minutes or till the chicken is fully cooked.
TIP: - This dish can be had dry or with gravy. For thicker gravy, add some cornflour dissolved in water while cooking the chicken.
Can be served with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). | 
