Chicken 250 grams
Ginger Garlic paste 2 tablespoon
Pudina (mint leaves ) paste 2 tablespoon
Coriander leaves paste 2 tablespoon
Green chillies paste 1 tablespoon
Vinegar 2 tablespoon
Masala : roast the whole Cumin, Cardamom, cinnamon and cloves in 40:20:20:20 ratio and make powder
Onion 1 onion (chopped)
Refined oil 5 tablespoon
Marinate the chicken with Salt, vinegar, ginger-garlic paste, pudina paste, green coriander paste, green chilli paste and Bhuna masala for an hour
In a karahi heat oil and fry the chopped onions till the onions turn crispy.Take out the onions and keep aside.
In the remaining oil put the marinated chicken sauté for 2–3 mintues.
Then add 1/2 cup of water. Put the lid on and cook the chicken on low flame for 15–20 mintues.
Check if the chicken has become tender. Once done, garnish with fried onions and serve with naan.
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