Ingredients
| Chicken | - | 1 kg |
| Kashmiri Chilli Powder | - | 2 ½ tsp |
| Cumin Seeds | - | 1 tsp |
| Pepper Corns | - | ½ tsp |
| Mustard Seeds | - | 1 tsp |
| Cloves | - | 4 |
| Ginger | - | 4 cm |
| Garlic | - | 1 pod |
| Turmeric Powder | - | 1 tsp |
| Vinegar | - | 1 tbsp |
| Tomato | - | ½ cup |
| Oil | - | 5 tbsp |
| Salt | - | to taste |
Instructions
Clean and joint the chicken. Grind all the ingredients from chilli powder to turmeric powder together with vinegar. Add little water to a smooth paste. Mix with salt. Apply this to chicken pieces and keep aside for 1 hr. Add 1/2 cup water and cook covered till chicken is tender and water is absorbed. Add oil and fry till chicken pieces are well fried. Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.
