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Chicken – 1 Kg with bone Turmeric – 1 Tsp Ginger Paste – 1 Tbsp Salt – To Taste Pepper – 15 gm Gingelly Oil – 30 ml Round Dry chilli – 10 To 12 Mustard – 1/2 Tsp Fenugreek – 1/4 Tsp Whole Urad Dhal – 1/2 Tbsp Fennel Seeds – 3/4 Tsp Cinnamon – 2 To 3 Sticks Curry leaves – 2 sprigs Garlic – 12 pods Shallots – 120 gm Tomatoes – 1/2 Lime – 1/2
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Marinate chicken with turmeric, ginger paste and salt for 30 min Pond pepper to fine powder In a kadai add oil and red chili ( only the round ones) Add Urad Dal and fry well Add fennel seed and cinnamon Add Curry leaves Add Garlic and small onions and fry till cooked well Add 1/2 tomato Add the marinated chicken After chicken is fully cooked add pepper powder Add curry leaves and little lemon Note: do not add water, keep in low flame and fry well