Cut the chicken into medium sized pieces. Heat the vegetable ghee or oil in a large saucepan. Add the chopped onions and fry until golden.
Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices, stirring to make sure the mixture does not stick to the bottom of the pan, add a few drops of water and fry for 2-3 minutes to lose the raw aroma. Add the chopped tomatoes and cook for a further 2 minutes.
Add the chicken, water and salt to taste. Cover pan with a lid and simmer over a low heat for 15 minutes.
In the meantime, pierce the green chillies, this will release their flavour during cooking.
After 10 minutes, add the green chillies, replace the lid and continue to cook for a further 15 minutes or until the chicken is tender.
When the chicken is cooked, uncover and reduce any excess water over a high heat to leave a thicker sauce, stir frequently.
Add the chopped fresh coriander.
Serve hot with plain boiled rice or chapattis.
Ingredients
Directions
Cut the chicken into medium sized pieces. Heat the vegetable ghee or oil in a large saucepan. Add the chopped onions and fry until golden.
Add the garlic and ginger paste and fry for a few seconds. Add all the ground spices, stirring to make sure the mixture does not stick to the bottom of the pan, add a few drops of water and fry for 2-3 minutes to lose the raw aroma. Add the chopped tomatoes and cook for a further 2 minutes.
Add the chicken, water and salt to taste. Cover pan with a lid and simmer over a low heat for 15 minutes.
In the meantime, pierce the green chillies, this will release their flavour during cooking.
After 10 minutes, add the green chillies, replace the lid and continue to cook for a further 15 minutes or until the chicken is tender.
When the chicken is cooked, uncover and reduce any excess water over a high heat to leave a thicker sauce, stir frequently.
Add the chopped fresh coriander.
Serve hot with plain boiled rice or chapattis.