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Recipe Credit : Farzeen Mukadam
• Chicken – 500 grams (6-7 pieces)
• Onion – 2 medium (finely sliced)
• Tomato – 1 and 1/2 medium (finely chopped)
• Ginger garlic paste – 2 Tablespoons
• Turmeric powder – 1/4 teaspoon
• Chilli powder – 1/2 teaspoon
• Yoghurt – 1 Tablespoon
• Fennel powder – 1/2 teaspoon
• Whole garam masalas – 1 cinnamon stick, 2 bay leaves, 4 peppercorns, 3 cloves, 2 small cardamoms
• Coriander – 2 Tablespoons (finely chopped)
• Salt – as needed
• Oil – as needed
1) Heat some oil and add the whole garam masalas.
2) Add the chicken pieces to the oil with some salt and fry till the chicken pieces turn white. Remove the chicken aside and discard the whole garam masalas.
3) Add some more oil to the same pan with the finely sliced onions.
4) Once the onions are brown, add the finely chopped tomatoes.
5) Add the ginger garlic paste, turmeric powder, chilli powder, fennel powder and yoghurt. Cook and stir well till the oil separates.
6) Add the chicken with 2 cups of water. Take a boil, lower the flame and cook till the chicken is done.
7) Lastly, add finely chopped coriander and serve with hot baghara rice.