3 tbsp Oil
2 Medium Onion, Finely Chopped
4 Garlic Cloves, Crushed
4 Green Chillies, Slit
2 Chicken Breasts, Cut into small pieces
3-4 Tsp Black Pepper Powder, Freshly Ground
½ tsp Coriander Powder
½ tsp Cumin Powder
Salt, To Taste
¼ cup Yogurt
¼ cup Water
1
Heat oil in a wok, fry onions until light golden brown, and sauté crushed garlic for a minute.
2
Sauté green chillies for two minutes, then add chicken pieces and cook until no longer pink.
3
Mix in black pepper powder, coriander powder, cumin powder, and salt. Cook for thirty seconds.
4
Combine with yogurt, add water, and bring to a boil.
5
Cover and cook on low flame for twenty minutes, then simmer over medium heat until the gravy thickens.
6
Garnish with coriander leaves.
Ingredients
3 tbsp Oil
2 Medium Onion, Finely Chopped
4 Garlic Cloves, Crushed
4 Green Chillies, Slit
2 Chicken Breasts, Cut into small pieces
3-4 Tsp Black Pepper Powder, Freshly Ground
½ tsp Coriander Powder
½ tsp Cumin Powder
Salt, To Taste
¼ cup Yogurt
¼ cup Water