Ingredients

1. 1 kg chicken pieces
2. 4 medium onions – sliced
3. 1 tbsp ginger & garlic paste + ½ tbsp green chilli paste
4. 2–3 tbsp Spicemaster Pepper Masala
5. 2 dry red chillies
6. ¼ cup coriander stems + ¼ cup fresh coriander
7. ½ cup yoghurt – well beaten
8. ½ cup oil
9. ½ tbsp turmeric powder
10. ½ tbsp garam masala
11. Salt to taste
12. 3 sprigs curry leaves

Method

1. Cook the Base: Heat oil in a pan. Add curry leaves, onions, salt, ginger & garlic paste, green chilli paste, and dry red chillies. Sauté until onions turn light golden.
2. Add the Spices: Stir in turmeric powder and garam masala. Mix well.
3. Cook the Chicken: Add chicken pieces and salt to taste. Fry until lightly golden and sealed.
4. Add the Flavour: Mix in Spicemaster Pepper Masala and coat the chicken well. Stir in yoghurt and ½ cup of water.
5. Simmer & Finish: Cook on medium heat until the chicken is tender and the sauce thickens slightly.
6. Serve & Garnish: Top with fresh coriander and coriander stems. Serve hot with steamed rice or paratha.

Contains no additives or preservatives

Allergen(s): Mustard Seed