INGREDIENTS
- Boneless chicken - 1/2 kg
- Ginger garlic paste -1tsp
- Onions - 4 (minced)
- Rice - 2 cups (boiled)
- Ghee - 2 tbsp
- Oil - 2tbsp
- Egg - 2 nos
- Curd - 2 cups
- Bay leaf -5
- cinnamon -1
- Cloves
- Cardamom
- Pepper corns
- corriander - 1tsp
- Cumin seeds - 1tsp
- red chilli powder
- salt
- Turmeric
METHOD
- Blend together cardamom, pepper corns, cinnamon, cloves, cumin seeds, turmeric, chilli powder and ginger garlic paste to a smooth paste.
- Heat oil in a kadai. beat egg and make burji
- Heat , ghee and oil.Add onions and fry till golden brown.
- Add the cardamoms, cloves and chicken. Fry till brown.
- Add masala paste and mix.
- Add water and cook till it turns chicken.
- Beat curd and add to the chicken.
- Cook for 10 mins and remove from fire.
- Heat ghee in another kadai. add bay leaves, 2 clove, 3 cardamoms and other spices.
- Add onions and fry till golden brown.
- Add egg burji, rice and fry .
- Add chicken gravy and mix well.
- fry for 5 mins and remove from heat.
Serve hot.
