-
Marinate the chicken with salt and lemon juice.
-
Add 2 to 3 tbsp. of oil to the pan and fry the chicken pieces one by one.
-
Grind the green peas with the green chilies and garlic into a smooth paste.
-
ground the coriander leaves separately.
-
Add a tbsp. of oil and add all spice powder
-
add the peas paste and salt and sugar cook till it leaves the pan.
-
Again add around 1/4th cup oil and add the onions and fry till golden brown, crispy.
-
Add the green peas paste.
-
Then add the coriander leaves paste.
-
Sauté till the spices are cooked.
-
Add the chicken pieces and cover cook for 20 to 25 minutes on slow flame.
-
Garnish with fresh cream and boiled peas.