• 1 Whole Chicken – Cut into pieces
  • 6-8 Red & Green Serrano Chillies – Slit thru but intact at the steam
  • 3-4 Green chillies – Grinded to a paste
  • 1 tablespoon Ginger Paste
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Mango Powder
  • 1 teaspoon Garam Masala
  • Salt to taste
  • 1 teaspoon Kashmiri Mirch Powder
  • 1 Cup Oil
  • 1 Onion – Grinded to a paste
  • 2 Onions – Chopped
  • ½ Can Tinned Tomato
  • 1 tablespoon Concentrated Tomato Paste
  • 1½ tablespoon Cumin Seeds
  • 1½ tablespoon Coriander Seeds – crushed
  • 1 teaspoon Mustard Seeds
  • 2-4 Star Anis
  • 1 teaspoon Cloves
  • 1 teaspoon Black Pepper Corns
  • 2-4 Whole Black Cardamom
  • 2-3 Cinnamon Sticks
  • 2-3 Bay Leaves
  • 1 Handful of Chopped Coriander Leaves

Cooking Directions

Wash and drain the chicken Heat oil in a wide based non stick pan

Add the chicken, onions, onion paste, ginger garlic paste and cook for 7-10 minutes then add the grinded green chillies

Next add all the dry ingredient and mix well, cook for 2-3 minutes

Next add the concentrated tomato paste and mix well Next add the tinned tomato and mix well

Lower the heat and let it simmerFew minutes before the masala is cooked to your preference add the whole green chillies and mix well remove off heat

Add fresh coriander and mix Serve immediately


by (few years ago!) / 799 views
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