Ingredients:
Chicken 700 g
Garlic Paste 2 tbsp
Onions 2
Turmeric Powder 1 tbsp
Yogurt 250 g
Fennel Seeds 1 tbsp
Mustard Seeds 1 tbsp
Cumin Seeds 1 tbsp
Nigella Seeds ½ tsp
Carom Seeds ½ tsp
Fenugreek Seeds 1 tsp
Whole Red Chilies 10-15
Amchur 4 tbsp
Chaat Masala 2 tbsp
Green Chilies 8-10
Mustard Oil 2-3 tbsp
Oil 2-3 tbsp
Salt to taste
Method:
Dry roast fennel seeds, mustard seeds, cumin seeds, nigella seeds, carom seeds, fenugreek seeds and whole red chilies in a pan.Then crush this mixture coarsely and separate 1 tbsp.
Add chaat masala to these spices and fill green chilies with it. Set aside.
Heat mustard oil in pan, fry onion and garlic paste, and add chicken and mix in turmeric powder, amchur and salt. Add yogurt and cook well. After that add water.When gravy becomes thick, add green chilies and let it simmer.
Dish out and serve.
