Method of Preparation
1. Marinate the Chicken pieces with Double Horse Chicken Masala and salt. Leave for ten minutes.
2. Grind Sliced ginger 1 tablespoon, Garlic 6 ﬂakes, Green chillies 3 no’s to a ﬁne paste and set aside.
3. Heat oil, temper mustard and fry onions. Add the paste kept aside earlier and stir well. Add chicken pieces into the mix with required water and cook till done. Garnish with curry leaves and serve hot (Coconut milk/paste and 2 chopped tomatoes may be added for taste)