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Chicken Makhni


1 kg chicken pieces
1/2 kg onions chopped
10 gms garlic, chopped
10 gms ginger, chopped
10 green chilies, chopped
250 gms tomatoes
1 tsp jeera
1 tsp haldi
1 tsp dhania powder
1 tsp red chilli powder
1 cup dhania leaves, chopped
100 gms butter
Salt to taste


Heat butter in a pan, add jeera and chopped onions and fry for two minutes.
Add chicken pieces and all the except coriander leaves. Cover the pan with a lid so that the steam remains in the vessel.
Cook on a low flame for about 20 minutes.
Pierce a fork into the chicken pieces to see if they are tender.
Add dhania leaves and mix well. Remove from flame. Serve hot.

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