1 hour 10 minutes
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.
Marinate the chicken pieces in spiced yoghurt.
On a skillet, fry the chopped onion until light golden. Then add in the ginger garlic paste.
Next, add in the ground spices.
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.
Add the chicken into masala with all the yoghurt marinade.
Initially you cook the chicken at medium high heat.
Once the liquid from the chicken and yoghurt dries up, turn the heat down. Continue cooking at low heat until the chicken is tender.
Sprinkle extra panch poron when the chicken is done.