- 15-20 Garlic cloves
- 1 medium ginger
- 1 Bunch coriander
- 6 green chiles
- 6 medium Onions
- 1 potato
- 2 Tomatoes
- 1 Teaspoon mustard seeds
- 1 teaspoon turmeric powder
- ½ Teaspoon Asafoetida (Hing)
- 1 tbsp Garam Masala
- 2 large tablespoon Fenugreek leaves
- 2 Tablespoon salt
- 2 tablespoon fresh cream
- 2 Tablespoon vinegar.
- 2 Tablespoon Oil.
- 2 cups water
Mix Chilies, coriander, garlic, ginger, fresh cream and make a paste.
Marinade about 1000 gms chicken with the same and leave aside overnight in fridge or 4 hours outside fridge if you have put for marinade early morning.
Remember to pour the Vinegar over the marinade before you leave it aside.
Heat a cooking pot and put oil in it.
Add Turmeric powder, mustard seeds and Asafoetida to it.
Add finely cut onion and 1 tablespoon salt and stir till they become transluscent.
Then add tomatoes and stir. Add Garam masala and potato. Stir.
Ensure Tomatoes are cooked and soft then add the entire marinade in it and stir well on medium flame.
Once the entire marinade has mixed well with the onions and tomatoes, add 2 cups water, fenugreek seeds 1 tablespoon salt. Stir well.
Cover with a lid and cook for 10 mins on medium flame.
Remove lid and cook for another 10 mins on low flame.
The Green chili chicken is ready.