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12 December 2012,02:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a large karahi, wok or deep pan. Add the onions and fry until they are golden brown. Add the tomatoes and stir well.
  • Add the piece of cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic, garam masala, chilli powder and salt. Lower the heat and stir-fry for 2 minutes.
  • Add the washed and trimmed chicken pieces, 2 at a time, and stir-fry until the spice mixture has completely penetrated the chicken pieces and they are beginning to brown.
  • Add the yogurt to the chicken and mix well.
  • Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food.
  • Cook very gently for about 10 -12 minutes, make sure the food is not catching on the bottom of the pan.
  • Finally, add the lemon juice, fresh coriander and green chillies. Serve at once, from the cooking pan.


  • 1½ kg chicken
  • 50 ml Cooking oil
  • 3 medium onions, sliced
  • 3 medium tomatoes, halved and sliced
  • 1 in cinnamon stick
  • 2 large black cardamom pods
  • 4 black peppercorns
  • ½ teaspoon black cumin seeds
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder
  • Salt  to taste
  • 2 tablespoon natural (plain) yogurt
  • 50 ml lemon juice
  • 2 tablespoon chopped fresh coriander (cilantro)
  • 2 fresh green chillies, chopped

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