DIRECTIONS

• 1. In a small frying pan, add carom seeds(ajwain), garam masala powder, red chili powder, cumin seeds and dry roast for a minute till you can smell the flavor of the spices. Set aside.
• 2. In a bowl add yoghurt, ginger garlic paste, tatri & salt. Mix well then add chicken pieces.
• 3. Let it marinate for at least an hour to ensure the flavor penetrates through.
• 4. Heat oil in a pan,
• 5. Add chopped tomato and let it cook till soft for about 10 minutes.
• 6. Add the chicken and cook for about 5-10 minutes till color changes.
• 7. Once the color changes add the roasted dry spices and cook for 2-3 minutes.
• 8. Add water and cook chicken on low heat till tender. Stir occasionally to make sure the chicken doesn’t burn.
• 9. When the water dries and chicken is tender, add coriander leaves & green chilies. Let it simmer for 3-4 minutes and serve hot.