Non Veg INGREDIENTS:
1 kg chicken, cut into small bite size pieces
1 tbsp chili powder
1 tbsp chili flakes
1 tbsp dalle paste
1 tsp carom seeds
3 tbsp ginger garlic paste
5-6 green chilies sliced
6-7 pods garlic paste
1inch fresh ginger paste
2 tbsp lemon juice (optional)
2-3 stalks of garlic chives for garnish
Salt to taste
5 tbsp mustard oil
1 tsp fenugreek seeds
1 tsp turmeric powder
1 large tomato chopped
First, wash the chicken and drain well.
Heat oil in a heavy bottomed karahi over medium heat. Put the fenugreek seed and then the carom seed, as it pops, fry the onions for 5-7 minutes until lightly brown. Add garlic, ginger, green chillies, tomatoes to the karahi and let cook for few minutes.
Add the meat, salt, turmeric, chilli powder, chilli flakes, dalle paste and let it cook for additional 4-7minutes stirring everything together.
Cover the karahi and cook for 20minutes stirring occasionally.
Uncover the karahi and further cook the chicken on high flame until the water dries up.
Remove from heat, transfer to a serving bowl and garnish with cilantro leaves and squeeze lime on top before serving.