Chicken - Clean 1 Kg (2 lbs) of Chicken, cut into bite-sized cubes and soak in salt water for atleast 5 hours in the refrigerator. Drain the chicken into a bowl and add 1/2 cup Yogurt, a tbsp of Ginger Garlic paste, a pinch of Turmeric and 1/2 Lemon Juice. Massage the chicken and keep aside.
Ground Masala - Heat a pan and saute 1½ tsp of Whole Black Pepper, a tsp of Cumin Seeds, 2 tsp of Coriander Seeds, 1½ tsp of Fennel Seeds, 1½ inch Cinnamon, 6-7 Cloves, 6-7 Cardamoms and 10 Red Chillies on low heat for 10 minutes. Take the spices into a grinder and add a chopped Onion and grind to smooth paste adding Water as needed. Keep aside.
Curry - Heat 3 tbsp of Ghee in a heavy bottomed pan and sauté 5-6 Garlic Cloves, 4-5 slit Green Chillies, a sprig of Curry Leaves, 3 Red Chillies for 3-4 minutes. Increase the heat to med-high, add the chicken pieces and sauté well until the oil separates (15 minutes). Add the ground masala and 3 tbsp of Water for the chicken to cook and mix well. Garnish with chopped Coriander Leaves and serve warm.
Ground Masala - Heat a pan and saute 1½ tsp of Whole Black Pepper, a tsp of Cumin Seeds, 2 tsp of Coriander Seeds, 1½ tsp of Fennel Seeds, 1½ inch Cinnamon, 6-7 Cloves, 6-7 Cardamoms and 10 Red Chillies on low heat for 10 minutes. Take the spices into a grinder and add a chopped Onion and grind to smooth paste adding Water as needed. Keep aside.
Curry - Heat 3 tbsp of Ghee in a heavy bottomed pan and sauté 5-6 Garlic Cloves, 4-5 slit Green Chillies, a sprig of Curry Leaves, 3 Red Chillies for 3-4 minutes. Increase the heat to med-high, add the chicken pieces and sauté well until the oil separates (15 minutes). Add the ground masala and 3 tbsp of Water for the chicken to cook and mix well. Garnish with chopped Coriander Leaves and serve warm.
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