Heat vegetable oil in a pan over medium heat.
Add fennel seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
Add finely chopped onion and sauté until golden brown.
Stir in minced garlic, grated ginger, and slit green chillies. Sauté for another minute.
Add chopped tomatoes and cook until they turn soft.
Sprinkle turmeric powder, coriander powder, cumin powder, and salt. Mix well.
Add boneless, skinless chicken thighs to the pan. Stir to coat the chicken with the spices.
Pour in a little water, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and tender.
Garnish with fresh coriander leaves before serving.
Latest comments (1)
Came out really good
Thanks