1kg whole chicken (cut in pieces)
1/2 kg onion
1/2 kg tomatoe
2 Tblsp ground jeera
2 Tblsp ground dhania
1 tsp black pepper
2 1/2 Tblsp chili powder
1/2 tsp ground cloves
1 1/2 cups oil
4 Tblsp ginger garlic paste
1 1/2 tsp tumeric
Salt to taste
In a large pot heat oil and fy onions till golden brown.
Remove fried onions from the oil. Cool silghtly.
Liquidize the onions with 1 cup water till smooth.
Remove and set aside. Liquidize the tomatoes and set aside. In the same pot heat the oil, add ginger and garlic. Leave for 3 mins.
Then add the tomato.
Cook until all water has evaporated and the oil begins to come up.
Add onions, jeera, dhania, black pepper, chili powder, tumeric and salt. Stir for 1 min.
Add chicken and poataoe to the sauce. Cook till well done.
Add clove powder. Cook for 2 mins.
Garnish with 1/4 cup chopped dhania. Serve with roti or rice.
Serves 5-6 people.
3 cups flour
3/4 cup oil
1 1/2 tsp salt
2 1/2 – 3 cups boiling water
In a large mixing bowl, add the cake flour and salt.
Mix together allowing the salt to mix inn.
Make a well in the centre of the floyr. Add in oil. Immediately add in the boiling water.Mix with a wooden spoon.
After a while use your hand to knead the dough for 5 mins.
Make in medium sized balls. Roll out round with a rolling pin.
Place in a hot non stick pan, use ghee in the toasting process.
Prepared, tried and tested by: Nazley Ally