Ingredients :
n 1 kilograms chicken legs
n 5 onion
n 1 tablespoon garlic paste
n 2 tomato
n 1 1/2 tablespoon mustard paste
n 1 tablespoon sugar
n 1 cinnamon stick
n 1/2 teaspoon cumin seeds
n 3 tablespoon mustard oil
n 2 teaspoon ginger paste
n 4 green chilli
n 1 teaspoon garam masala powder
n 1 pinch powdered turmeric
n 2 teaspoon salt
n 5 green cardamom
n 1 bay leaf
How to make
n Step 1
Wash and put the chicken pieces in a big bowl, add the onion (grate them first), ginger and garlic paste and mix well. Cover and set it aside for about an hour.
n Step 2
Heat the pan, pour oil and when it smolders, put the sugar and let it char.
n Step 3
It will give a golden colour to the food. Now cumin, bay leaf, cardamon and cinnamon and allow them to crackle. When a nice aroma starts emanating from the oil, slit the green chillies and fry a little. Keep the flame low or the chillies will burn and impact the taste.
n Step 4
Roughly chop the tomatoes and fry them over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan.
n Step 5
Keep the heat low, and keep on frying. It would take about 15 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated.
n Step 6
Add salt and turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more.
n Step 7
Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.
n Step 8
When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready. It is important to add the mustard paste at the end to retain its aroma. Serve sizzling hot with steamed rice or hot rotis.
n 1 kilograms chicken legs
n 5 onion
n 1 tablespoon garlic paste
n 2 tomato
n 1 1/2 tablespoon mustard paste
n 1 tablespoon sugar
n 1 cinnamon stick
n 1/2 teaspoon cumin seeds
n 3 tablespoon mustard oil
n 2 teaspoon ginger paste
n 4 green chilli
n 1 teaspoon garam masala powder
n 1 pinch powdered turmeric
n 2 teaspoon salt
n 5 green cardamom
n 1 bay leaf
How to make
n Step 1
Wash and put the chicken pieces in a big bowl, add the onion (grate them first), ginger and garlic paste and mix well. Cover and set it aside for about an hour.
n Step 2
Heat the pan, pour oil and when it smolders, put the sugar and let it char.
n Step 3
It will give a golden colour to the food. Now cumin, bay leaf, cardamon and cinnamon and allow them to crackle. When a nice aroma starts emanating from the oil, slit the green chillies and fry a little. Keep the flame low or the chillies will burn and impact the taste.
n Step 4
Roughly chop the tomatoes and fry them over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan.
n Step 5
Keep the heat low, and keep on frying. It would take about 15 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated.
n Step 6
Add salt and turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more.
n Step 7
Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.
n Step 8
When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready. It is important to add the mustard paste at the end to retain its aroma. Serve sizzling hot with steamed rice or hot rotis.
