INGREDIENTS

  • 400 g skinless chicken
  • 5whole red chilies (Lal Mirch, more or less may be used depending on taste preferance.)
  • 3/4 cup onions (pureed)
  • 1 teaspoon ginger paste (Pisi Adrak)
  • 1 teaspoon garlic paste (Pisa Lehsan)
  • 1 teaspoon cumin seeds (Saabut Zeera)
  • 1 teaspoon mustard seeds (Rai)
  • 1 teaspoon nigella seeds (Kalonji)
  • 1 teaspoon fenugreek seeds (Methi)
  • 5 cloves (Loung)
  • 1 teaspoon anise
  • 1/2 teaspoon turmeric powder (Pisi Haldi)
  • 1 teaspoon red chili powder (Pisi Lal Mirch)
  • salt (to taste)
  • 1 cup low-fat plain yogurt
  • 4 cups water
  • 4 tablespoons oil

DIRECTIONS

  1. In a dish whisk the plain yogurt with one liter of water.
  2. heat theoil until hot,now Add to the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And fry on high heat for 8 minutes.
  3. Then mix in the red chilli powder, turmeric powder and salt and fry for another 2 minutes.
  4. Add the chicken, whole red chillies and curd water mixture and cook for about 15 minutes, or until well done.