One whole chicken

500 ml yoghurt

1/2 cup oil

salt, black pepper, zeera powder to taste

2 (1 cm) sticks ginger

4 cloves garlic

4 green cardamoms


In a bowl put the yoghurt along with all spices, ginger and garlic. Add the chicken and mix well. Leave for 2 hours. Then pour the oil in a pan, take out the chicken pieces, add the cardamom seeds and fry until golden brown. Then in the yoghurt mixture add one cup of water. Then pour this over the fried chicken. Mix well, then cover and on a low flame cook for 45 minutes, adding a little water after every 10 to 15 minutes, according to the thickness of gravy required.  Once ready served with naan.




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