Prep Time : 20 mins
Cooking Time : 35 mins
Serve : 4
INGREDIENTS
Chicken - 500 gms
Sliced tomato - 2 medium size
Sliced onion - 2 medium size
Tomato puree - 1 tsp
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp
Whole coriander seeds - 1 tbsp
Whole red chilly - 4 - 5
Cloves - 2 - 3
Green cardamom - 2 - 3
Black cardamom - 1
Whole black pepper - 3 - 4
Cinnamon - 1 inch stick
Star anise - 3 - 4
Cumin seeds / jeera - 1/2 tsp
Fennel seeds / sauf - 1/2 tsp
Ginger garlic paste - 2 tbsp
Curry leaves - 7 - 8
Grated fresh coconut - 1/2 cup
Salt - to taste
Oil - 1/2 cup
METHOD
Dry roast the whole red chilly,cloves,whole black pepper ,whole
coriander seeds,cumin seeds,fennel seeds,green cardamom,black cardamom,cinnamon,star anise and also dry roast the fresh coconut and make a powder.
Marinate chicken pieces with kashmiri red chilly powder,turmeric powder,lemon juice,1tbsp ginger garlic paste and salt.
Keep in the freeze for an hour.
Heat oil in a pan.
Add sliced onion fry till light brown.
Add curry leaves and 1 tbsp ginger garlic paste and mix well.
Add marinated chicken and sliced tomatoes and cook cover in a low flame for 15 mins.
Add roasted spices and 1/2 cup of water.
Cover it and cook in a low flame for 7 - 8 mins.
Serve with chaptatis.
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