½ cup oil
¼ teaspoon kala zeera (black cumin)
3-4 dry red peppers ( the long ones)
4 small onions, steamed and pureed
1 small can (I think its 7 oz.) tomato sauce
1 tablespoon ginger paste
1 tablespoon garlic paste
1/3 teaspoon haldi (turmeric)
1 teaspoon salt
1-2 teaspoons lal mirch (chili pepper)
12 pieces chicken
1 cup whipped yogurt
½ cup heavy whipping cream
1-2 banana peppers, cut into slices
Fresh c
oriander leaves
Heat oil on low heat; add the kala zeera and the dry red peppers. Fry a little bit make sure not to blacken the pepper. Then add the ginger garlic paste. Cook a little more, and then add the haldi, salt and the lal mirch. Fry some more then add the onion puree. Cook for another 7-10 mins, add the tomato sauce. Cook a bit more then add the chicken. Cook for 10 mins. Add whipped yogurt. Cook till chicken is. Done turn off the heat. Add the heavy whipping cream, and the banana peppers. Decorate with coriander leaves.