Heat 50ml of olive oil in a pan. Add 2 black cardamom pods and a 1-inch piece of cinnamon to the hot oil.
Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste to the pan. Sauté for 1-2 minutes until fragrant.
Add 1 chopped onion to the pan. Cook for 4-5 minutes until the onions are softened and translucent.
Add 750g of chicken pieces to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken changes color.
Sprinkle 1 teaspoon of salt, 1 teaspoon of cumin powder, 2 teaspoons of black pepper, and 1 teaspoon of garam masala over the chicken. Mix well and cook for 5-6 minutes, ensuring the spices coat the chicken evenly and become fragrant.
Pour 1.5 liters of water into the pan, stirring to combine all ingredients.
Cover the pan with a lid and cook on medium heat for 1 hour until the chicken is tender and the flavors have fully developed.
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