Substances (Serves 5 – 6)
1. Hen, bone-in – 3/4 – 1 kg
2. Oil – To deep-fry onion
Onion – 2 medium, thinly sliced
3. Turmeric powder – 3/4 tsp
Kashmiri chilli powder (good high quality) – 1-1.5 tbsp
Pepper powder – 1/2 – 3/4 tsp
Garam masala powder – 3/4 tsp
Ginger garlic paste – 1.5 tbsp
Curry leaves – 1 sprig
Lemon juice – 1 tbsp
Curd – 3 tbsp
Salt – To style
Fried onion, crushed
4. Coconut oil – 1-2 tbsp
Fennel seeds – 1/4 tsp
Curry leaves – Just a few
5. Tomato, agency – 1 medium, cubed
Curry leaves – 1 sprig
Inexperienced chilies – 3, sliced diagonally
Garam masala powder – 1/2 tsp
Methodology
1. Fry onion until browned (Take away when the onion turns golden brown). Take away to a paper towel.
2. Marinate hen items with the components numbered 3. Let relaxation for at the very least 1 hr.
3. Warmth 1-2 tbsp coconut oil and add fennel seeds. Stir until aromatic after which add curry leaves and the marinated hen. Combine effectively and cook dinner for a couple of minutes. Cowl and cook dinner for about 25 – half-hour over low warmth, stirring in between, until the hen items are utterly performed. Add tomato cubes, curry leaves, inexperienced chilies and garam masala powder. Prepare dinner for 1-2 minutes over medium warmth. Swap off the flame. Serve with chapathi /pulao.