It takes some time to make the needed preparations for this dish but this spicy chicken is a definite family favorite. Garam masala added at the end enriches the taste. Addition of boiled eggs adds a pleasantly different flavor to the gravy.
Equipment and Utensils
Wok with lid
Flat metal spoon
Mixer or Blender
750 grams Chicken clean, skin and cut into Indian curry cuts
3 Soft boiled eggs
200 grams (4 medium) Onions roughly chopped
200 grams (4 medium) Tomatoes pureed
½ teaspoon Turmeric Powder
2 teaspoon Ginger paste
2 teaspoon Garlic paste
1 tablespoon Red chili paste
1 teaspoon Garam Masala Powder
1 teaspoon Salt
10 grams (¼ bunch) Green Coriander
3 tablespoon Vegetable Oil
Marinate chicken pieces with salt and turmeric.
Put 1 tablespoon oil in a wok and keep it on medium flame.
When oil is smoking hot, add onions.
Fry onions to a light brown color. Remove and grind to a smooth paste.
Heat 2 tablespoons oil, sauté ginger-garlic and red chili paste.
Add onion paste and fry well.
Add chicken pieces and mix.
Cover and cook for 4-5 minutes.
Now add tomato puree and salt.
Cover again and cook until chicken is cooked and gravy becomes thick.
Add boiled eggs; mix very gently.
Sprinkle garam masala powder, garnish with chopped green coriander.
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Number of Servings: 6
Total Calories: 1493.9 Kcal
Fat: 78.11 gm
Protein: 185.48 gm
Carbohydrates: 40.03 gm
Folic acid: 136.45 ug