Total Time
3hrs
Prep 2 hrs
Cook 1 hr

This is from today's "Thursday" magazine and was submitted by Rani Johny!

Ingredients Nutrition

Directions

  1. Make a fine paste of dry red chillies, corriander powder and tamarind by adding a little water.
  2. Extract juice from the ginger and keep aside.
  3. Marinate the chicken pieces in lemon juice, pepper and salt for 1 hour.
  4. Heat half a cup of oil in a skillet.
  5. Add onions, green chillies (chopped) and garlic.
  6. Fry till onions turn golden brown and the raw smell of garlic is gone.
  7. Add the chicken pieces.
  8. Pour in 1/2 cup of water.
  9. Cook, covered, for 10 minutes.
  10. In the meantime, in another skillet, take the above prepared fine paste, tomato sauce and ginger juice.
  11. Bring to a boil.
  12. Add the cooked chicken to this gravy.
  13. Boil well.
  14. Garnish with fresh corriander leaves.
  15. Serve hot with rice/rotis/naan/parathas/bread!
  16. ENJOY!
  17. Oh dont forget to keep 10 napkins on hand per person, coz this is so spicy, your going to need'em.

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