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Serves: 24 pcs
Calories: 187
Ingredients:
o chicken – 1 whole (2 lbs)
o salt – 1 tsp
o black pepper – 1 tsp
o lime juice – 1 tsp
o mustard oil – ¼ cup + ¼ cup
o panch poran – 1 tbsp
o dry red chili – 2 pcs
o bay leaf – 2 pcs
o sliced onion – 1 cup
o salt – ½ tsp
o garlic paste – 1 tsp
o ginger paste – 1 ½ tsp
o green chili paste – 1 tbsp (6 pcs)
o chili powder – 1 tsp
o coriander powder – 1 tsp
o turmeric powder – 1 tsp
o cumin powder – 1 tsp
o chaat masala – 1 tbsp
o chicken bouillon – 1 tsp
o chili flakes – 1 tbsp
o water – if needed
o tomatoes – 2 pcs
o yogurt mix – yogurt – ¼ cup + sugar – 1 tsp
o fresh chilies – 5 pcs
o cilantro * optional*
Instructions:
1. Marinate chicken (1 whole) with salt (1 tsp), black pepper (1tsp), lime juice (1 tsp) for 30 mins.
2. Fry chicken in mustard oil (¼ cup) and set aside.
3. In a pot, add mustard oil (¼ cup), panch poran (1 tbsp), dry red chili (2 pcs) and bay leaf (2 pcs), then sauté.
4. Sauté sliced onions (1 cup) until transparent.
5. Add in salt (½ tsp), garlic paste (1 tsp), ginger paste (1 ½ tsp), green chili paste (6 pcs) and sauté for a few mins.
6. Add chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (1 tsp), cumin powder (1 tsp), chaat masala (1 tbsp), chicken bouillon (1 tsp), chili flakes (1 tbsp) and stir.
7. Add in water if needed.
8. Once oil rises, stir in blended tomatoes (2 pcs) and cover for 5 mins. (low heat)
9. Uncover and stir in half of the yogurt mix.
10. Then add in the chicken and the rest of the yogurt mix and stir for 2-3 mins.
11. Cover for about 10 mins and stir.
12. Cover for 10 more mins.
13. Uncover and add in fresh split chilies (5 pcs).
14. Cover for 5 mins and stir well.
15. Add chopped cilantro as garnish and enjoy!
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