Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4
INGREDIENTS
For marination
Chicken - 500 gms
Kashmiri mirch powder - 1 tsp
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
For gravy
Sliced onion - 5 cup
Almonds - 5
Cumin seeds powder - 1 tsp
Garam masala powder - 1 tsp
Cinnamon - 1 inch stick
Green cardamom - 1
Black cardamom - 1
Cloves - 3
Whole black pepper - 3 - 4
Mace - few pieces
Curd - 4 tbsp
Milk - 1 cup
Salt - to taste
Oil - 1/2 cup
Salt - to taste
METHOD
Marinate chicken with ginger garlic paste,turmeric powder,red chilly powder,kashmiri mirch powder and salt.
Keep aside for 30 mins.
Heat oil in a pan and fry onion until pink and once cooled to make a paste also add almonds and curd and make paste.
Reserve some fried onion for garnishing.
Heat oil in a pan and add marinated chicken and cook on high flame for ten mins.
Add fried onion curd and almonds paste and mix well.
Add one cup of milk and cover the lid and cook in a low flame until it's cooked.
Add salt and mix well garnish with fried onion.
Serve hot with schezwan fried rice.
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