Chicken-1kg
Saras Chicken Masala- ½ tablespoon
Ginger paste- 1 tablespoon
Chopped chilli- 4 to 6
Onion- 3
Turmeric powder- ¼ teaspoon
Coriander powder- 1 tablespoon
Kashmiri chilli powder- 2 tablespoon
Curry leaves- 1 strand
Cinnamon- 3
Cardamom- 4-5
Cloves- 5-6
Black pepper- 1 tablespoon
Fennel seeds- 1 tablespoon
Oil- 3 tablespoon
Salt to taste
Water
Crush cinnamon, cardamom, cloves, black pepper and fennel seeds in a mixer
grinder and keep it aside. Heat 3 tablespoons of oil in a pan. Saute sliced onion until
it becomes soft and pale pink. Add ginger paste, green chillies and curry leaves.
Saute well. Then add turmeric powder, coriander powder, Kashmiri chilli powder and
Saras chicken masala in prescribed quantities. Add chicken pieces. Mix it well with
the masala. Now add the previously prepared whole spice masala. Mix it well in the
chicken. Add 1 cup of water and cook the chicken pieces until it is soft and tender.
Add salt to taste. When the water is absorbed completely, add some more oil and
saute it occasionally for about 15 to 20 minutes. Put the flame off. Serve hot.
