1) 2 Cups Rice
2) 1 Kg skinless Chicken
3) 2 Onions Chopped
4) 1 Capsicum Chopped
5) 1 Cup Tomato Puree
6) 2 Teaspoon Ginger Garlic Paste
7) 1 Teaspoon Jeera
8) 3-4 Cardamom/Elaichi
9) 1 Bay Leaf
10) 3-4 Cloves
11) 1″ Cinnamon Stick
12) 1 Teaspoon Turmeric Powder
13) 1 Teaspoon Coriander powder
14) 1/2 Teaspoon Red Chilly powder
15) 1/2 Teaspoon Garam Masala
16) 1 Teaspoon Kasoori Methi
17) 1 Lemon Juice
18) 1 Teaspoon Ginger Julienne
19) Salt to taste
20) Black Pepper to Taste
21) 2 Tablespoon Oil
22) Coriander Leaves for Garnish


* Wash rice and soak it in water for 15 minutes
* In a Pot, boil water and add the rice with some jeera seeds and let it cook
* When done, drain excess water and serve hot rice, sprinkle some garam masala on it
* Wash the chicken and keep it in the strainer to remove excess water
* In a wok, Add oil and crackle Cloves, Elaichi, bay Leaves, and Cinnamon sticks
* Add Ginger Garlic paste and mix well
* Immediately add Chopped onions and let it saute for a few minutes
* When it starts sticking to bottom add 1/2 cup of water and cook further for 2 minutes
* Add Chicken Pieces and saute till chicken changes color to pale pink
* Add Salt, red chilly powder, garam masala, coriander powder, turmeric and black pepper
* Add Tomato puree and a cup of water and let it cook for 5 minutes
* Add chopped capsicum and Kasoori methi, mix well, cook till chicken is done
* Check if there is enough gravy else add a little water and give it a boil
* Pour in lemon juice and further cook for 2 minutes
* Serve hot, Garnish with coriander leaves and ginger julienne

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