Ingredients
Chicken – 1kg
Oil – 2 cups
Ginger garlic paste – 1 ½ tbsp
Tomato – ½ kg
Karahi masala – 2 tbsp
Ginger flakes – 2 tbsp
Salt – to taste
Fresh coriander – 2 tbsp
Green chilies chopped – 4
Oil – 2 cups
Ginger garlic paste – 1 ½ tbsp
Tomato – ½ kg
Karahi masala – 2 tbsp
Ginger flakes – 2 tbsp
Salt – to taste
Fresh coriander – 2 tbsp
Green chilies chopped – 4
METHOD
Put oil in wok and fry chicken until chicken turns light brown.
Then take the chicken out from oil and put aside.
Now take out 1½ cup of oil from the wok and in remaining oil, add ginger garlic paste and tomato, cover and cook until tomato becomes soft.
Discard tomato skin and fried chicken, karahi masala and salt. Mix well, cover and cook until the chicken is tender.
Add green chilies and 1 tbsp of ginger flakes and cook for 5 minutes.
Garnish with fresh coriander, ginger flakes and green chilies.
Serve with naan.
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