Ingredients
- 4 cardamoms
- 3 sticks cinnamon sticks
- 1 whole large chicken cut into 8-10 pieces
- 1 cup cup sliced onion
- 1 tsp ginger paste
- 1 cup tomato puree
- 1 tsp garlic paste
- 6 green chilies
- 1 tsp red chili powder
- salt to taste
- 1 cup Oil
- Coriander for garnishing
- 1 tbsp Butter
Instructions
- Skin and cut the whole chicken into 8 to 10 pieces.
- Heat the oil. Fry the onion until transparent.
- Add the chicken and rest of the ingredients except the green chilies and puree. Stir-fry for 2 - 3 minutes, then cover and cook over medium heat for 10 - 15 minutes or until gravy has thickened.
- Add the green chilies and puree, cover, and keep over low heat for about 8 - 10 minutes.
- Add the butter and let it simmer on low heat for 5 mins. Garnish it with coriander.
- Serve hot with boiled rice, pulao, chapati, or paratha.
Nutrition
Calories: 299kcal | Carbohydrates: 9.8g | Protein: 27.8g | Fat: 10g | Saturated Fat: 6.2g | Cholesterol: 76.1mg | Sodium: 616.6mg | Fiber: 3g | Sugar: 3.2g
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