Ingredients:
- 1 kg chicken, washed and cut into bite size pieces
- 2 large onions, sliced, sauteed in a tbsp of oil till caramalized, cool and make paste
- 1 tbsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tbsp coriander powder
- 1/4 tsp turmeric pwd
- 4 tbsps vinegar + 1 tsp grated jaggery or brown sugar (let it sit for 15 mts)
- salt to taste
- 2 tbsps oil
- Make a paste:
- add a few tbsps of water
- 3/4 tsp roasted methi seeds/fenugreek seeds/menthulu
- 1 tsp roasted cumin seeds/jeera
- 1 tsp pepper corns
- 6-7 dry red chillis, lightly roasted
- 1 1/2″ cinnamon/dalchini
- 2 elaichi/cardamom
- Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 2 mts.
- 2 Add coriander pwd, turmeric pwd and salt. Combine.
- Add the chicken pieces and fry till they are slightly browned approx 8-9 mts.
- Remove the chicken pieces and keep aside.
- 3 In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 2 mts.
- Add the vinegar and jaggery mixture and combine.
- 4 Add 1 1/2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy.
- 5 Serve hot with rice or rotis.
