| chicken |
1kg/ 14 or 16pieces |
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| onions |
1 small, chopped |
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| tomatoes |
2 medium, chopped |
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| lemon juice |
1tbsp |
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| garlic paste |
1tbsp |
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| ginger paste |
1tbsp |
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| red chilli powder |
1tbsp |
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| coriander powder |
1/2tsp |
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| turmeric powder |
1/4tsp |
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| cumin powder |
1/2tsp |
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| salt |
to taste |
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| ginger julienne |
3tbsp |
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| yogurt |
2tbsp |
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| green chillies |
3, slitted |
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| fresh coriander |
1tbsp, chopped |
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| butter |
2tbsp, melted |
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| oil |
1/2cup |
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| Method: |
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| Mix red
chilli powder, coriander powder, turmeric powder, cumin powder, salt and
lemon juice in yogurt; apply to chicken. |
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| Marinate
for atleast 30 minutes. |
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| Heat
oil and fry onions until transparent, add tomatoes and fry til tomatoes are
completely mashed. |
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| Add
marinated chicken, garlic/ginger paste and stir-fry for 5min. Then add 1/2cup
of water if needed. |
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| Cover and
cook on low heat for 15 to 20 minutes or until the chicken is tender. |
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| Stir in
ginger julienne and melted butter. |
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| Cook it
uncovered for 3 min on a very low heat. |
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| Remove it
from heat when oil separates from the gravy. |
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| Garnish
with green chillies and fresh coriander. |
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| Serve hot
with naan or chapati. |
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| Serves 6. |
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