Served as main course. Non-vegetarian.

Indian

8 medium sized pieces of Chicken

1 Tablespoon Soyabean Sauce

1 teaspoon each of Cumin Seeds and Black Peppercorns

8 Green Chillies

1 cup chopped Coriander Leaves

8 Garlic Flakes

1 inch piece Ginger

2 inch piece Cinnamon, broken

4 Cloves

2 Green Cardamoms

1 medium Onions, finely chopped

2 Tablespoons Clarified Butter(Ghee)/Butter/Oil

Salt to test

Make cuts on the chicken pieces and marinate it with a mixture of soyabean sauce and salt for at least two hours. Grind together rest of the ingredients to a paste. Heat the clarified butter(ghee)/butter/oil in a heavy-bottomed pan till hot. Add the ground paste and saute on medium level for about 3 minutes or till it is aromatic. Add the chicken pieces and salt to taste. Mix well. Add a little water if gravy is required. Cover and cook on low level for about 20 minutes or till the chicken is fully cooked. Can be served with Peas Pilau, white rice or Indian bread (Roti).

Preparation time: 15-17 minutes, Cooking time: 25-30 minutes, Serves: 4

Tips:

This dish can be had dry or with gravy. For thicker gravy, add some cornflour dissolved in water while cooking the chicken.

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