- Chicken – 1 Kg
- Curd – 200 Gms
- Onion – 6, chopped
- Garlic Paste – 1 tbsp
- Vinegar – 2 tsp
- Green Chilli – 6-7
- Kashmiri chilli powder – 1 tsp
- Salt, Sugar, Turmeric
Marinate the chicken with vinegar for 30 minutes. Then discard the liquid if any and marinate with curd, garlic paste, salt and a pinch of turmeric powder for 2 hours.
Fry the onions with a pinch of salt and sugar and keep aside.
In the same pan, add 1/2 tsp garlic paste and chopped green chilli. Before it turns brown, add salt and kashmiri chilli powder and a pinch of sugar. Splatter some water and fry till the water evaporates.
Now add the marinated chicken and stir.
Cook covered for 5 minutes stirring occasionally, then add half of the fried onions and mix well.
Chicken will release lot of water so donot add any water. Continue cooking till all water evaporates.
Add half cup of hot water if you want some gravy, the dish is on the dry side so adjust water accordingly. Once chicken are cooked, adjust the seasoning. Mix the remaining fried onion and serve.