Ingredients
2 pounds of chicken cut up into small pieces.
1 1/2 cups of chopped onions
2 cups of chopped tomato
1 tablespoon minced Garlic
1 teaspoon of chopped ginger
¼ of a cup of mustard oil
¼ of a cup of cooking oil
Salt to taste.
Dry Spices
1-2 dried red chillies (whole)
1 teaspoon coriander seeds
1 inch Cinnamon stick 2-3 cloves
1 Brown cardamom
2-3 green cardamom
½ teaspoon paprika powder
½ teaspoon turmeric powder
½ teaspoon nutmeg powder
½ teaspoon Mace
1 teaspoon cumin
4-5 teaspoon peppercorns
½ teaspoon of white pepper powder.
1 teaspoon of dried pomegranate seeds
½ teaspoon mustard seeds
1/8 of a teaspoons of citric acid, dissolved in water.
Preparation
Dry roast all of the whole spices and grind them into a powder.
Method
In a round bottom pan add a ¼ of a cup of mustard oil and fry the onions until golden brown. Add tomato, ginger, garlic and cook until all the moisture evaporates and oil separates. Cool the mixture and grind it to a fine paste in a food processor.
Return the contents to the flame and add the dried ground spices, salt, paprika powder, nutmeg powder, while pepper powder, turmeric powder, citric acid and cook for a minute or two. Add the meat to the sauce and give it a good stir. Lower the flame and cook the meat covered until done about 30 min. Add a few tablespoons of water if needed.
Serve hot with rotis.
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