Name: Jhatpat sukha chicken recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Chicken -500gms; Onion -1 large; Ginger - 1/2 inch roughly chopped; Garlic - 8-10 cloves; Tomato -1 large; green chili - 1; Turmeric powder -2tsp; Chilli powder -1tsp; Kashmiri chili powder -2tsp; Cumin powder -1 tsp; Coriander powder -1 1/2 tsp; Salt -as required; Sugar -1 tsp; Garom masala - 1-2tsp. (Dry roast green cardamom ,cinnamon ,clove ,jaifol,javitri and grind a fine powder); Coriander leaves - one hand full; Lemon juice -2tsp

Ingredients Serving: 5

Chicken -500gms
Onion -1 large
Ginger - 1/2 inch roughly chopped
Garlic - 8-10 cloves
Tomato -1 large
green chili - 1
Turmeric powder -2tsp
Chilli powder -1tsp
Kashmiri chili powder -2tsp
Cumin powder -1 tsp
Coriander powder -1 1/2 tsp
Salt -as required
Sugar -1 tsp
Garom masala - 1-2tsp. (Dry roast green cardamom ,cinnamon ,clove ,jaifol,javitri and grind a fine powder)
Coriander leaves - one hand full
Lemon juice -2tsp

Instructions

Wash chicken properly , keep aside, take onion ,tomato,ginger ,garlic and green chili , make a fine paste.
Heat kadai with 3-4 tbsp of oil,add onion masala paste ,fry it until turns into nice pinkish colour..now add washed chicken, mix it well to the onion masala.
Keep stirring chicken for 5-6 mints on high flame, then add salt to taste ,turmeric, Chili ,Kashmiri chili ,cumin and coriander powder and sugar..mix it well on medium flame
Now cover kadai ,reduce the flame on low fire for 10 -12 mints....
After 12 mints ,chicken became tender and masala separates from oil ,add small cup of water,give a nice stir ..keep cooking further for 5-6 mints
Then add garammasala and lemon juice...stirring continuously on medium - high flame until gravy dried up almost 80%...and oil separates from chicken....
Check seasoning , sprinkle coriander leaves ..turn off gas .sukha chicken ready for serve....
Place it on a serving bowl .serve it with roti / naan / steam rice or whatever you like..

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