INGREDIENTS
Chicken-1 kg
Onions-2
Tomatoes-4
Cloves-6
Elaichi-2
Cinnamon -1 inch
Bay leaf-1
Cumin powder-1 teaspoon
Coriander powder-1 teaspoon
Turmeric-1/2 teaspoon
Ginger garlic paste-2 teaspoons
Yogurt-2 tablespoons
Salt-2 teaspoons
Lemon juice-1 teaspoon
Chilli powder-2 teaspoons
Coriander-1/2 bunch
PREPARATION
Marinade the chicken with yogurt,ginger garlic paste,turmeric,salt ,chilli powder and lemon juice or 1 teaspoon vinegar for at least half an hour .
Heat oil in a wide base pan, add cloves, cinnamon,bay leaf, elaichi and onions and allow them to fry until brown. At this stage add onions allow them to cook completely.Then drop each marinated piece and fry until it is half cooked. Look for the consistency , add water or chicken stock ,if you desire for gravy kind . Top it with chopped coriander leaves and allow it cook until the chicken is soft. Serve it hot with rice or roti.
You can even add coconut powder and khas khas paste before adding tomatoes inorder to get a thick gravy.
Chicken-1 kg
Onions-2
Tomatoes-4
Cloves-6
Elaichi-2
Cinnamon -1 inch
Bay leaf-1
Cumin powder-1 teaspoon
Coriander powder-1 teaspoon
Turmeric-1/2 teaspoon
Ginger garlic paste-2 teaspoons
Yogurt-2 tablespoons
Salt-2 teaspoons
Lemon juice-1 teaspoon
Chilli powder-2 teaspoons
Coriander-1/2 bunch
PREPARATION
Marinade the chicken with yogurt,ginger garlic paste,turmeric,salt ,chilli powder and lemon juice or 1 teaspoon vinegar for at least half an hour .
Heat oil in a wide base pan, add cloves, cinnamon,bay leaf, elaichi and onions and allow them to fry until brown. At this stage add onions allow them to cook completely.Then drop each marinated piece and fry until it is half cooked. Look for the consistency , add water or chicken stock ,if you desire for gravy kind . Top it with chopped coriander leaves and allow it cook until the chicken is soft. Serve it hot with rice or roti.
You can even add coconut powder and khas khas paste before adding tomatoes inorder to get a thick gravy.
No comments:
Post a Comment