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By Tania Fatmi
- Boneless chicken – ½ kg cubes
- Yogurt – 1 cup
- Onion – 2 medium
- Oil – ½ cup
- Ginger garlic paste – 2 tbs
- Garam masala powder – 2 tbs
- Crushed red chillies – 1 tsp or more to taste
- Salt – 1 tsp or to taste
- Water – ½ cup
- Lemon juice – 1 tsp
- Coal for dum
- Fresh coriander and green chillies for garnish
Blend water, onion, ginger garlic paste and garam masala together with salt and lemon juice.
Once blended, pour it into a bowl and add boneless chicken to it. Mix well. Add red crushed chillies and beaten yogurt to it.
Heat oil, add the chicken in masala to it. Cover and leave it to cook on low flame.
When chicken done and the oil appears on top, make a cup with regular foil. Put the piece of coal on the flame and burn until it turns red. Place the foil cup in the pot, put the coal on it and pour a tsp of oil on it and cover the pot immediately. Once dum is done and you are ready to serve, simply garnish with fresh coriander and green chillies. Serve with nan.