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| Self cooking photograph |
~Pakistani Style~
| chicken | 1.5kg - 16pcs |
| yogurt | 1 cup |
| tomatoes | 4-medium, cubes |
| turmeric powder | 1/2tsp |
| red chili powder | 1tbsp |
| whole black pepper | 1tsp |
| whole cumin | 1tsp |
| whole coriander | 1tsp |
| ginger paste | 1tbsp |
| fresh coriander | 1/2cup, chopped |
| ginger julienne | 2tbsp |
| green chillies | 2tbsp, chopped |
| lime juice | 1tbsp |
| salt | to taste |
| oil | 2tbsp |
Method:
In a skillet or wok add chicken, yogurt, ginger paste, turmeric powder, red chili powder and salt. Mix it well, cover and cook on a medium flame until the chicken is tender.
Let it cook in its own water, only add water on needed basis but not more than half cup.
Let it cook in its own water, only add water on needed basis but not more than half cup.
Separately, crush whole black pepper, whole cumin and whole coriander together coarsely and add in when chicken is tender. Mix well.
Add chopped tomatoes and oil.
Cover and cook on low flame until tomatoes are soft.
Then add fresh green chillies and stir for 2min.
When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat.
Cover and cook on low flame until tomatoes are soft.
Then add fresh green chillies and stir for 2min.
When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat.
Serve hot with chapati or bread on the side.
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