EasySnackHigh Protein
Banana Cocoa Protein Smoothie
4 min prep·1 min cook
1 servings
View Recipe
Fiery chillies, freshly roasted spices, juicy chicken — all cooked down in ghee until the masala turns glossy and clings to every single piece.
Mix curd, ginger-garlic paste, turmeric, black pepper, salt, lemon juice and 2 tsp ghee. Coat the chicken and marinate at least 1 hour.
Dry-roast the chillies on a low flame till fragrant. Set aside.
In the same pan, dry-roast all other spices and garlic cloves.
Blend chillies, roasted spices, garlic and tamarind with a little warm water into a fine paste.
Heat 2 tbsp ghee in a kadai. Add curry leaves and sliced onions; cook till golden.
Add the masala paste with a splash of water; cook for a couple of minutes.
Add the marinated chicken. Keep the flame low-medium. Add jaggery to taste and a pinch of salt.
Mix well, cover and cook 25–30 minutes on a low flame, stirring occasionally, until the oil separates and the chicken is fully cooked.
Finish with slit green chillies and curry leaves.
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