Follow these steps for perfect results
chicken
onions
medium, sliced
garlic clove
garlic
green chilies
coriander green
tomatoes
medium
whole garam masala
cumin seeds jeera
fennel seeds sauf
seeds Methi
bay leaves
garam masala powder
optional
salt
oil
Prepare the spice paste by blending whole garam masala, garlic, half of the green chilies, and ginger into a fine paste.
Make the green chutney by blending tomatoes, green coriander, and the remaining green chilies.
Heat oil in a deep pan and add bay leaves and sliced onions. Saute until golden brown.
Add the ginger-garlic masala paste and saute until it starts sticking to the bottom of the pan.
Add chicken and salt, then fry on high heat for 10 minutes.
Add 3/4 of the green chutney and 1/2 cup of water. Cook on low flame for 15 minutes, or until the chicken is fully cooked.
Add the remaining chutney and garam masala powder. Serve hot with roti or paratha.
Expert advice for the best results
Marinate the chicken for at least 30 minutes for better flavor.
Adjust the amount of green chilies according to your spice preference.
Everything you need to know before you start
15 mins
Chutney can be made a day ahead
Garnish with fresh coriander and a lemon wedge.
Serve with roti, naan, or rice.
Accompany with raita.
Complements the spices
Discover the story behind this recipe
Commonly prepared during festive occasions
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