STEP 1.Take a pan and dry roast the spices for the masala powder on low heat for three minutes. Take it out on a plate to cool down then grind it to a powder.
STEP 2.Marinate the chicken items with the ingredients for marination and also the masala powder created earlier. Combine and put aside for sixty minutes.
STEP 3.Chop the onions and also the tomatoes, cut the inexperienced chillies and cut the ginger into juliennes.
STEP 4.Heat oil in an exceedingly kadai or pan, add the mustard seeds and once it splutters, add the inexperienced chilies. Provides a stir and add the sliced onions. Fry on medium heat for eight minutes until slightly brown.
STEP 5.Now add the sliced tomato, cook on medium heat for two minutes and add 1/4 tsp salt. Still cook on medium heat for one more five minutes until the tomatoes are soft & oil separates.
STEP 6.Add the marinated chicken, combine well and /fry on medium heat for five minutes.
STEP 7.Now add the kashmiri seasoning, combine well & fry on medium heat for three minutes. Scale back the warmth to low and still fry for one more a pair of minutes until oil separates.
STEP 8.Add one hundred fifty cubic centimeter water, combine and canopy & cook on low heat for fifteen minutes.
STEP 9.Remove lid, combine within the ginger juliennes and simmer for around a pair of minutes until oil separates. Serve with rice or roti.
calories per serving
121 g Fat95 g Protein15 g Carbs5 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment