Ingredients
750 gm boneless chicken
1 cup chopped onions
1/2 cup plain yogurt
1/2 cup ghee
4 to matoes finely chopped
1 tsp National ginger paste
1 tsp National garlic paste
4 tbsp katakat masala
1 tbsp Julienne ginger
1 tbsp National red chili powder
1 tbsp dry fenugreek leaves
National salt to taste
4 tbsp coriander leaves finely chopped
4 green chilies finely chopped
Cooking Method
Heat ghee on a griddle.
Saute onion in it then add National ginger garlic paste.
Cook for 1 minute.Now add chicken pieces and cook for 2-3 minutes or until no longer pink.
Add 1/4 cup water then cover with a lid and cook for 10 minutes.
After 10 minutes add tomatoes, yogurt, ginger and green chilies.
Season with National salt and National red chili powder.
Cover and cook for another 10 minutes.
Now add coriander leaves, katakat spice and dry fenugreek leaves.
Cook for 5 minutes or until all water dries up.
Katakat Chicken is ready to serve.
Serve hot with Roghni Naan.
Serving Suggestions
