Serves : 4
Time Required : 40 Minutes
1 Whole Chicken (cut into pieces)
1 large Onion (finely chopped)
2 Tomato (chopped)
2 Eggs (hard-boiled)
½ tsp. Garam Masala Powder
3/4 tsp Kasoori Methi
2 table spoon Red Chilli Powder (to
taste)
1 ½ tbsp. Coriander Powder
2 tbsp. Tandoori Masala (optional - for a spicier taste)
½ tsp. Turmeric
Powder
1 tsp. Ginger Paste
3 tsp. Vinegar
2 tsp. Oil
Salt (to taste)
Fresh Cilantro/Coriander Leaves (chopped)
Method of Preparation
Mix salt and 1 tsp. of vinegar to the chicken, and set aside
for 10-15 minutes.
In a pressure cooker heat some water, add the chicken, 2
tsp. of vinegar, turmeric powder, red chilli powder, and coriander powder and
boil for 3 whistles. Let the steam cool off.
Peel the boiled chicken from the bones(optional mince in a mixer).
Preserve the stock.
Fry the ginger, onion, and tomato in oil. Add the chicken/Minced chicken, coriander powder, Kasoori Methi, garam masala powder and tandoori
masala and fry until the oil is released. Add the stock and stir and let it
boil until it gets a gravy-like consistency.
Add the egg-yolk (Boiled Egg) and mash it in. Boil some more
until a thick curry is formed.
Garnish with cilantro/coriander leaves.Decorate with egg whites as shown in picture.
