Heat saucepan on high with 2 splashes of canola oil. Add 2 medium onions, diced, and sautee until they just start to turn brown. Add 4 cloves of garlic and a small shaving of ginger. Stir together. Now add 1 tomato, diced, along with a splash of haldi, splash of chili powder, 1 tsp salt and a splash of water. Mix all the ingredients together. Next add 1/2 a chicken (about 2 lbs), cleaned and cut into pieces. Next add 1 lychee, 4 cloves ("long"), a little bit of zeera, whole black pepper. Simmer and wait for the water to evaporate. Add 2-3 tbsp of plain yogurt (make sure to stir the yogurt beforehand to ensure its smooth). Now continue to cook the chicken. The water should evaporate and you will begin to see the oil in the pan. Once you do, stir the chicken well and add 1 cup of water so the gravy doesn't burn. Add more water for more gravy. Simmer for 5-10 minutes and you're done!
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