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By A simple and tasty dish, chicken pieces are cooked on a low flame in a crispy brown onion, yogurt and Kausar’s special spice mixture till oil separates and the meat is tender. Garnished with coriander leaves the dish is ready to be served with homemade chapatti.
Ingredietns
Method:
Ingredietns
- 1 kg boneless cubes / 8-10 pieces of Chicken
- 4 finely slices Onions / 250 gms Kausar ready to
cook fried onion - 2 tbsp Kausar Garlic Paste
- 1 tbsp Kausar Ginger Paste
- 1 cup whipped Yogurt
- 1 cup Ghee / Oil
- 1 packet of Kausar Chicken masala
Method:
- In a deep pan add ghee / oil and fry onions till they are golden brown and set them aside to cool and later crush them.
- Now in the same pan add ginger, garlic paste keep frying till its colour changes. Add Chicken and further fry for a few minutes.
- Then add Kausar Chicken masala, yogurt, fried crushed onions and stir constantly for 10 minutes or until spices are thoroughly mixed and the oil starts to separate from the mass.
- To increase the quantity of curry, you may add 1 cup of water and cook for further 15 minutes.
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