Ingredients:
- Chicken medium size pieces
- ginger paste
- yogurt
- bay leaf
- cardamom
- cinnamon
- clove
- mace
- hing, ( asafoetida)
- turmeric
- chilli
- aniseed powder
- oil, salt.
Cooking Method:
To some oil in a vessel, add 3 pieces of cardamom, cloves , a piece of cinnamon, mace, bay leaf, a pinch of hing, little ginger paste and saute in low flame.
Add the chicken pieces and lightly fry for some time in low flame. Mix some water with appropriate amount of turmeric, chilli and aniseed powder and pour into the cooking vessel and lightly heat for a short time in low flame.
One tbsp beaten curd is added, mixed well in low flame. Add salt and enough water to cook the chicken and make a gravy prep. Bring the mixture to a boil, cover and cook in low flame for about 20-30 min until chicken is cooked. Serve with rice.