Recipe:
500 chicken, cut into small pieces
Marinate the chicken for at least an hour, up to overnight in 1 tsp ginger garlic paste, 1 tsp red chilli powder, quarter tsp turmeric powder, 2 tbsp yoghurt, 2 tsp lemon juice
You will also need:
1 tsp coriander seeds, roasted then grinded into a powder
1 tsp cumin seeds
3 whole pepper
2 cloves
2 pieces cinnamon sticks
2 cardamom pods
quarter cup oil plus 2 tbsp butter
1 onions, chopped finely
3-4 medium tomatoes, chopped finely
1 chopped capsicum
1 tsp fenugeek/methi leaves
2-3 green chillis, slit
1 tsp red chilli powder
1 tsp ginger paste
half tsp garlic paste
half tsp cumin powder
half tsp garam masala
salt to taste
julienned ginger for garnishing
coriander leaves, chopped
Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chilli. Cook until the tomatoes reduce in amount and thicken up, releasing the oil. Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns colour, then reduce the heat to low, add the cumin powder, chilli powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes. Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chilli plus a bit of the coriander leaves (if you're not using capsicum, just add the salt and green chilli n coriander leaves at this point). Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done. Leave it to rest for about 20minutes covered before serving so that the flavours get properly infused into the chicken. Garnish with ginger and more coriander.
500 chicken, cut into small pieces
Marinate the chicken for at least an hour, up to overnight in 1 tsp ginger garlic paste, 1 tsp red chilli powder, quarter tsp turmeric powder, 2 tbsp yoghurt, 2 tsp lemon juice
You will also need:
1 tsp coriander seeds, roasted then grinded into a powder
1 tsp cumin seeds
3 whole pepper
2 cloves
2 pieces cinnamon sticks
2 cardamom pods
quarter cup oil plus 2 tbsp butter
1 onions, chopped finely
3-4 medium tomatoes, chopped finely
1 chopped capsicum
1 tsp fenugeek/methi leaves
2-3 green chillis, slit
1 tsp red chilli powder
1 tsp ginger paste
half tsp garlic paste
half tsp cumin powder
half tsp garam masala
salt to taste
julienned ginger for garnishing
coriander leaves, chopped
Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chilli. Cook until the tomatoes reduce in amount and thicken up, releasing the oil. Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns colour, then reduce the heat to low, add the cumin powder, chilli powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes. Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chilli plus a bit of the coriander leaves (if you're not using capsicum, just add the salt and green chilli n coriander leaves at this point). Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done. Leave it to rest for about 20minutes covered before serving so that the flavours get properly infused into the chicken. Garnish with ginger and more coriander.
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