Roast cumin seeds and coriander, then grind them.
In another pan, add garlic paste and ginger paste (half quantity) in oil.
Sauté ginger-garlic and then add chicken in it to fry.
Fry the tomatoes and add salt, coriander, cumin and red pepper.
Cover the lid and cook them on medium heat till tomatoes soften.
Beat the yogurt to avoid lumps.
Now add chicken and yogurt.
Mix it well and then cook it for 5 minutes.
Add garam masala, crushed black pepper in the chicken and mix well.
Cook it for a while.
Then add dry fenugreek, green chilies, coriander and butter.
Add ginger paste (the reaining half).
Cover the lid and leave on low-medium heat for 6-7 minutes.
Dish it out and serve it hot with bread (or naan).
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