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1/2 Kg Chicken

1/2 Kg Cabbage Chopped into Fine Pieces

4 Medium Sized Onions Sliced into Fine Vertically Pieces

4 Green Chillies Sliced Vertically into Two Pieces

1/2 Cup Coriander Leaves

1 Table Spoon Mint Leaves

1.5 Tea Spoon Red Chilly Powder

1 Tea Spoon Salt

1/4 Tea Spoon Turmeric

6 Table Spoons Edible Oil

1.5 Tea Spoon Coriander Powder

1/2 Tea Spoon Garam Masala (Procedure Described)

2 Medium Sized Lemons

2 Tea Spoons Ginger Garlic Paste

Cooking Procedure


Apply Ginger Garlic Paste, Turmeric, Red Chilly Powder, Salt, Lemon Juice to the Chicken pieces and let it marinate for 30 minutes.


Heat Oil in a Pan and add Onion, Green Chillies. Stir gently until onion turns golden brown.


Add Marinated Chicken to the pan with Onion, cook on low heat until Chicken is cooked 1/3rd.


Add Cabbage to the pan, add water if required ( only when Chicken juices in the pan are totally absorbed, add less than 1/2 cup)


Add Garam Masala & Coriander Powder, Coriander Leaves to the cooked Cabbage and Chicken. 


Keep the heat until water is totally absorbed, increase heat if there is excess water.


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