Masala Powder - Dry roast 3 to 4 Guntur chilies, 1 tbsp of Coriander Seeds, 1 tbsp Desiccated coconut, ¼ tsp of Cumin Seeds, 2 green Cardamom, 2 inch Cinnamon stick, 3 to 4 Cloves, Few Peppercorns and grind to fine powder
Marinade - Marinate 250 gms of diced Chicken with Salt to taste, ¼ cup of coarsely crushed Onions, 1½ tsp of Lemon juice, 1 slit Green Chili, 1 tsp of Red Chili Powder, ⅛ tsp Turmeric, 1 tbsp of melted Ghee, 1 tsp of Ginger Garlic paste and set aside for at least 30 mins. Cook the chicken in a pan until fully cooked and there is no moisture left.
Heat a tbsp of Ghee, splutter few Curry Leaves and add the chicken, ground masala and saute till it comes together. Add ¼ tsp of Black Pepper powder, a tbsp of Cashewnut Powder, and a tbsp of Ghee. Mix well and saute for another 2 to 3 minutes and remove from heat. Serve with rice.
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