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Ingredients :
1.25 kg chicken
3
tablespoons oil
12 curry leaves, crumbled finely
1/2 teaspoon black mustard seed
1
large onion, chopped finely
3 cloves garlic, chopped finely
1
tablespoon fresh ginger, chopped finely
2.5
teaspoon curry powder
1
teaspoon tandoori mix
1
teaspoon cumin, ground
1/2 teaspoon garam masala
1
tablespoon lemon juice
1
teaspoon chili powder
Salt to taste
Method :
Wash and cut the chicken into bite-size
pieces for curry. Heat a wok with oil and fry the curry leaves and the
black mustard for 1 minute. Add garlic, onion, and ginger. Fry slowly
until onions are golden brown. Stir frequently. Add curry powder, cumin,
tandoori mix, garam masala and chili. Fry, stirring for about 1 minute,
than add salt to taste and lemon juice. Add the chicken and turn to
coate well with the spice mixture. Cover the pan tightly and cook over
low heat until the chicken is tender. Stir occasionally and if
necessary, add a little hot water. Serve with white rice.
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