Region: Nepal
Rating: 9/10
This is an authentic recipe and as a result somewhat oily.
2 lbs Chicken (breast/thighs)
1 large onion
3 serrano pepper
2 indian-bay leaves
1 tsp cumin seeds
2 cloves
1 tsp mustard seeds
1 tsp fenugreek seeds
2 tsp turmeric powder
Salt to taste
3 tbsp ginger-garlic paste
2 tbsp cumin-corriander powder
2 tbsp chicken masala
⅛ cup oil
2 tomatoes
cliantro (to garnish)
1
Heat the oil and fry Cinnamon leaves, Cumin, Cloves, Mustard and Fenugreek seeds.
2
Once they are brownish black, add onions and Serrano pepper. Fry until golden brown.
3
Add chicken, salt and turmeric. Fry until it becomes slightly crispy/golden brown.
4
Add Ginger-garlic paste, Cumin-coriander powder, Chicken curry masala and Tomatoes. Do NOT stir, just cover and cook for 5 minutes on a medium heat.
5
By this time, tomatoes should melt and the mixture should become gravy in texture. Stir and cook chicken for another 5-10 minutes on a medium heat.
6
Garnish with Cilantro and enjoy it with rice.
Ingredients
2 lbs Chicken (breast/thighs)
1 large onion
3 serrano pepper
2 indian-bay leaves
1 tsp cumin seeds
2 cloves
1 tsp mustard seeds
1 tsp fenugreek seeds
2 tsp turmeric powder
Salt to taste
3 tbsp ginger-garlic paste
2 tbsp cumin-corriander powder
2 tbsp chicken masala
⅛ cup oil
2 tomatoes
cliantro (to garnish)