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  • 2 kilograms of Chicken (boneless or cut in pieces with bones)
  • 1 kilogram Onion (thinly sliced)
  • 50 grams of Green Chillies (Hari Mirch)
  • A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
  • A bunch of Fresh Mint Leaves (Podina) (chopped)
  • 100 grams of Shredded Coconut
  • tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 2 tsp. Garam Masala
  • 1 tsp. Turmeric Powder (Pisi Haldi)
  • 2 tsp. Coriander Powder (Pisa Dhania)
  • Salt (to taste)
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • 500 grams of Plain Yogurt
  • 1 cup Water
  • 300 grams Cooking Oil

  1. Fry the onions in oil until they are golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp. of salt, turmeric powder, garam masala , coriander powder, ginger paste and garlic paste. Add the marinated chicken pieces when the onion is fried.
  2. After 10 minutes add the plain yogurt and a cup of water and stir well. Cook for 5 minutes. Then add shredded coconut, red chilli powder, coriander/cilantro leaves and mint leaves. Cover and let it to cook for another 15 minutes or until done.

Serving Suggestions: Serve Hot With Plain Rice, Salad and Chapati Roti
Yield: 8 Servings
Degree of Difficulty:: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Pakistani
Recipe Requested by, Omer Idrees Kunwer (U.S.A.)
Another Delicious Main Course Chicken/Bird Dish You Should Try - Chicken Phall