Serve with Hot Rotis and White Rice

Special Dinner with My Mom, Sushama Varma and I.

Ingredients: (Serves 6 people)

2 Tomatoes
1 Medium Onion
2" Ginger
2 Cloves Garlic

Blend to make Puree

2 Badi Elaichi (Black Cardamon)
2" Cinnamon Sticks
2 Bay Leaves
2 tsp Cloves
2 tsp Cumin Seeds

Crush together to make fresh masala

2 tsp Coriander Pwd
2 tsp Garam Masala Pwd
1 tsp Red Chili Pwd
1 tsp Cumin Pwd

Mix in a bowl for ready dry masala

1/2 cup Peas
2 cups Ground Chicken

Cilantro leaves to garnish.


In a pressure cooker,
+ Oil (4 tsp)
+ Puree (as above)

Roast well till oil separates.

+ Fresh Masala (as above)
+ Ready Dry Masala (as above)
+ 2 tsp water to cool down the temperature for better roasting

Roast well until oil separates.

+ Peas
Roast a little
+ Ground Chicken
Roast for 10 mins.

+ Water (enough to cover chicken)
+ Salt to taste

Pressure cook.
After the first whistle, cook for 7 mins on slow.

Garnish with chopped Cilantro leaves.