Cook Time: 40 mins
Serves: 4
Ingredients:
1 kg Chicken
1 ½ cup Coconut, grated
5-6 cloves garlic
1 teaspoon cumin seeds
3 tablespoons +1 teaspoon ghee
2 tablespoons coriander seeds
1 inch cinnamon
1/2 teaspoon Black Pepper Corns
4-5 Cloves
1 teaspoon Poppy seeds
1/4 teaspoon fenugreek seeds
20 dry red chilies
4-5 cloves of garlic, crushed
2 onions, finely chopped
Salt to taste
Water as required
Fried onions
Coriander leaves
Directions
Serves: 4
Ingredients:
1 kg Chicken
1 ½ cup Coconut, grated
5-6 cloves garlic
1 teaspoon cumin seeds
3 tablespoons +1 teaspoon ghee
2 tablespoons coriander seeds
1 inch cinnamon
1/2 teaspoon Black Pepper Corns
4-5 Cloves
1 teaspoon Poppy seeds
1/4 teaspoon fenugreek seeds
20 dry red chilies
4-5 cloves of garlic, crushed
2 onions, finely chopped
Salt to taste
Water as required
Fried onions
Coriander leaves
Directions
- Heat a pan in medium flame. Add coconut, garlic and cumin. Roast until the coconut turns golden brown. Keep this aside to cool down.
- In the same pan heat 1 teaspoon ghee. Add coriander seeds, cinnamon, black pepper, cloves, poppy seeds, fenugreek seeds and dry red chilies. Roast this for 1 minute.
- Grind step 1 mixture and step 2 mixture with some water to a fine paste. Keep it aside.
- Heat 3 tablespoons ghee in a pan in medium flame. Add garlic and onion. Saute till its golden brown.
- Add ground paste, chicken and salt. Mix everything well. Add some water. Cover and cook the chicken for 10 to 15 minutes.
- Open the pan and roast the chicken for 15 to 20 mins or until it reach desired consistency.
- Switch off the flame and garnish with fried onions and coriander leaves.
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