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Yield
4-6 portions
Type
Dinner
Time
1 hour 10 minutes
Level
somewhat experience
check how to make
Chicken. Brown/ yellow onions. Ginger garlic paste. Fennel seed powder. Turmeric powder. Ground coriander. Dried-mango powder (Amchoor). Anise seed powder. Fenugreek seed powder (Ajwain). Ground cumin. Ground black pepper. Red chilli powder. Red Himalayan salt. Five whole spices - Panch phoron. Bay leaves. Tomatoes. Natural yoghurt. Fresh green chillies. Cooking oil.
1
Marinate the chicken pieces in spiced yoghurt.
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2
On a skillet, fry the chopped onion until light golden. Then add in the ginger garlic paste.
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3
Next, add in the ground spices.
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4
When the spices smell yummy, put the tomatoes in and cook until you get a luscious smooth looking sauce. Then add in the chillies, bay leaves, and panch poron.
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5
Add the chicken into masala with all the yoghurt marinade.
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6
Initially you cook the chicken at medium high heat.
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7
Once the liquid from the chicken and yoghurt dries up, turn the heat down. Continue cooking at low heat until the chicken is tender.
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8
Sprinkle extra panch poron when the chicken is done.
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