| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 75 ml Mustard Oil
- 1 tsp Onion Seeds
- 1 tsp fennel seeds
- 2 tbsp garlic chopped
- 200 gms onion chopped
- 150 gms Tomatoes chopped
- 1 tsp ginger chopped
- 2-3 green chillies slit
- 2 tbsp Curry leaves
- 1 kg chicken leg pieces
- 1 tbsp Tomato paste
- 1 tbsp red chilli powder
- 1 tsp black pepper crushed
- 1 tsp Cumin Powder roasted
- salt
- A pinch black salt
Ingredients
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Instructions
- Take a pan and heat mustard oil in it. Once it is hot enough, add the onion seeds and fennel seeds. As they start turning aromatic, add chopped garlic and sauté for a minute. Then, add chopped onion, tomatoes, ginger and green chillies. Sauté the mixture until the onions turn translucent and the tomatoes are cooked.
- Take a small tempering pan and heat some oil in it. Fry the curry leaves. Once fried, set them aside and then roughly crush them.
- Slightly crush the tomatoes as they are cooking, add the tomato paste. Next, add the chicken cubes and sauté them in the mixture.
- Add the powdered spices such as red chilli powder, cumin powder, crushed pepper, and salt. Mix the ingredients, cover the pan with a lid and cook the chicken on low flame for 10 minutes. Sprinkle some black salt and give it a stir. Then, add crushed curry leaves on top with fresh coriander and serve hot.
Recipe Notes
Recipe Tip
For more flavour, you can marinate the chicken in yogurt, red chilli powder, turmeric powder and salt.
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Frequently Asked Questions
Can I add more spices?
Yes. You can add more spices such as cinnamon and cloves to this recipe.
Can I use mint leaves for garnishing?
Yes. You can use mint leaves for garnishing.