Ingredients:-
1 1\2 kg Whole chicken
2 tsp Chilli powder
4 tsp Coriander powder
1\2 tsp Turmeric powder
1\2 tsp Pepper powder
1\2 tsp Fennel seeds powder
200g (2 medium size) Onion
1 cup Shallots, sliced into rounds.
1\4 cup Ginger, finely chopped
1\4 cup Garlic, finely chopped
5 Green chilli, finely chopped
3 Tomato, small, finely chopped
1 1\2 tsp Garam masala powder
1\2 cup Thick coconut milk
50g Broken cashews
25g Raisins
Curry leaves
1\4 cup Coriander leaves
Oil, as required
Cooking Directions:-
1 Clean and wash chicken under running water, pat dry.
2 Make a paste with the turmeric powder, pepper powder, salt, chili powder, coriander powder and
fennel seeds powder, along with little water.
3 Draw slits on the meaty part of the chicken. Rub chicken inside out with the half of the masala
paste, marinate for an hour.
4 Heat 1\2 cup oil in a thick bottomed pan, add onion. Fry till golden brown. Drain the oil & keep
aside.
5 Heat up the remaining oil, add shallots, green chilli, ginger and garlic and saute well.
6 To this add remaining masala paste and garam masala powder and stir fry on low flame till nice
aroma comes out.
7 Now add tomatoes, saute till it becomes soft.
8 Add broken cashews, raisins, curry leaves and half of chopped coriander leaves. Saute till oil
separates.
9 Add marinated chicken, stir for few minutes.
10 Add hot water and let boil, cover and cook.
11 When the chicken is almost done(75%), add coconut milk.
12 Keep turning the chicken so that all sides cook evenly, in between pour the gravy over the chicken
and cook on low flame.
13 When the chicken is done and gravy thickens, add fried onions and chopped coriander leaves, mix
well and remove from flame.
14 Carefully lift the chicken and place on serving dish, pour the gravy over the chicken,
Garnish with sliced vegetables and boiled egg
Note:- Gud combo with Appom/Chappathi/paratha/Ghee rice
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