Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
1 |
Kilogram |
Chicken |
Washed and cut in medium pieces |
|
1, 1/2 |
Inch |
Ginger |
Paste |
|
12 |
Flakes |
Garlic |
Paste |
|
Half |
Teacup |
Curds |
|
|
2 |
Medium |
Onions |
|
|
2 |
Medium |
Tomatoes |
|
|
2 |
Teaspoon |
Chilly Powder, Red |
|
|
Half |
Teaspoon |
Turmeric Powder |
|
|
Half |
Teacup |
Coconut - Grated /Desiccated |
|
|
8 |
Nos |
Cloves (spice) |
|
|
8 |
Nos |
Pepper Corns |
|
|
1, 1/2 |
Teaspoon |
Coriander/Dhania |
|
|
1 |
Inch |
Cinnamon |
|
|
Half |
Teaspoon |
Aniseed - Badi shep - Shah jeera- Caraway |
|
|
10 |
Nos |
Cashew Nuts |
|
|
20 |
Nos |
Almonds |
|
|
3 |
Tablespoon |
Ghee |
|
|
1 |
Teaspoon |
Tender coriander leaves |
|
|
1 |
Salt-Spoon |
Salt |
|
Method:
1.Blend the ginger, garlic paste with yogurt.
2.Heat Ghee in a vessel large enough to cook the chicken and fry the onions until golden brown.
3.Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry, till they blend.
4.Add the tomatoes and fry till they change colour.
5.Add chicken pieces and salt. Cook under low flame till the chicken is cooked. Cover the pan. with the lid.
6.While the chicken is being cooked, make a fine paste in the grinder of coconut, cloves, pepper, coriander, cinnamon, fennel and nuts. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
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