Ingredients
Lightly grind together green cardamom, cloves, cumin, fenugreek, onion seeds and mustard seeds in a mixer grinder to form a coarse powder. Heat oil, add whole red chilli, a pinch of asafoetida, chopped onions and fry till the onions are golden brown. Add the ginger and garlic paste and saute for 2 minutes. Add chicken, red chilli powder, turmeric powder, salt and saute for further 5 minutes on high flame. Beat the curd, add it and mix well. Reduce heat and cook till chicken is tender. If required add little water. When the chicken is cooked and the gravy is thick add the vinegar. Simmer for 2 minutes and serve hot with chapatis/rotis.
- Chicken - 800 gms cut into pieces
- Mustard Oil - 10 tbsp
- Ginger paste - 2 tbsp
- Garlic paste - 2 tbsp
- Curd - 1 cup
- Chilli powder - 2 tsp
- Turmeric powder - 1tsp
- Salt to taste
- Dried whole red chilli - 4-5
- Mustard seeds - 2 tsp
- Onion seeds (Kalaunji) - 1/2 tsp
- Fenugreek seeds (Methi) - 1 tsp
- Cloves - 5-6
- Green Cardamom - 3-4
- Cumin seeds (Jeera) - 1 tsp
- Onion - chopped 2
- Vinegar - 2 tbsp
- Asafoetida (Hing) - a pinch
Lightly grind together green cardamom, cloves, cumin, fenugreek, onion seeds and mustard seeds in a mixer grinder to form a coarse powder. Heat oil, add whole red chilli, a pinch of asafoetida, chopped onions and fry till the onions are golden brown. Add the ginger and garlic paste and saute for 2 minutes. Add chicken, red chilli powder, turmeric powder, salt and saute for further 5 minutes on high flame. Beat the curd, add it and mix well. Reduce heat and cook till chicken is tender. If required add little water. When the chicken is cooked and the gravy is thick add the vinegar. Simmer for 2 minutes and serve hot with chapatis/rotis.
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