Published:  12:00 AM, 01 March 2017



Chicken : 500 gm v Tomato : 2 medium v Onion : 2 big v Roasted Peanut Paste : 50 gm v Lemon Juice : 4 tbsp v Salt : As required v Turmeric Powder : 1/2 tsp v Red Chili Powder : 1 tsp v Melon Seed  Paste: 1 tsp v Cinnamon Stick : One I inch v Green Cardamom : 2 v Clove : 2 v Bayleaf : 1 v Butter : 1 tsp v Oil : 3 tbsp

Wash, cut the chicken pieces into medium sizes. Marinate the chicken with salt, turmeric powder and lemon juice. Keep aside for at least 2 hours. Wash, cut and deseed the tomato pieces. Peel, wash and slice the onions. Get the pastes ready. Heat oil in a wok. Temper with bayleaf, cinnamon, green cardamon and cloves.

Add the onions, fry till golden brown. Add the tomato pieces and sauce till they melt. Add the peanut paste, melon paste. Fry at low heat till the spices separate from the oil. Add the red chili powder. Add the chicken along with the marinade. Stir and cover. Uncover every ten minutes and stir. Add salt if required.

You need not add water. When the chicken is soft and the sauce thickens, add the butter. Mix well. It's done. Serve with any South Asian flat breads!!

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