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27 March 2013,04:16 by
Asma Tanwar

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Makes :
1 Jar

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat oil in a heavy bottomed pan, put in cumin seeds, rai, daana methi, kalonji, saunf and curry leaves and let crackle.
  • Once aroma starts mix in the chicken cubes and salt and let it cook on high heat for a few minutes and then simmer it down.
  • When the chicken is almost done, add red chilli powder, turmeric powder, dhaniya powder and mix well.
  • Now add the vinegar and chilli flakes, cover with lid and let it simmer for a few minutes till all the water has dried down and chicken is completely done.
  • Can be served along with main course and can be easily stored in fridge for a couple of weeks.
  • Whenever required, heat it up and serve.


  • 1 kg boneless chicken cut into small cubes
  • 500 ml cooking oil
  • 1 teaspoon rai
  • 1 teaspoon cumin seeds
  • 1 teaspoon saunf
  • 1 teaspoon daana methi
  • ½ teaspoon black seeds (kalonji)
  • A handful of fresh curry leaves
  • 2 tablespoon chilli flakes
  • ½ tablespoon salt
  • 1 tablespoon red chilli powder
  • 4 tablespoon coriander powder (dhaniya powder)
  • ¼ tablespoon turmeric powder
  • 2 tablespoon white vinegar

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