Ingrediants:
Chicken , 2 inch pieces on the bone 800 grams
Bhavnagri green chillies 10-12 small
Fennel seed (saunf) powder 2 teaspoons
Fenugreek powder 1/2 teaspoon
Roasted cumin powder 2 teaspoons
Yellow mustard seeds 2 teaspoons
Onion seeds (kalonji) 1/2 teaspoon
Salt to taste
Yogurt 1 cup
Green chillies, crushed 2
Oil 2 tablespoons
Onions, sliced 2 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Method
Slit bhavnagri chillies and remove seeds. In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt. Stuff this mixture into the slit chillies and set aside. Take chicken pieces in a bowl. Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes. Heat oil in a pan. Add onions and sauté till they soften. Add the stuffed chillies and mix. Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes. Cover and cook till the chillies soften. Add marinated chicken and mix well. Cover and cook on high heat for about ten minutes. Uncover and stir once. Cover and cook on low heat for another ten minutes. Serve hot.
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