Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1000 | Grammes | Chicken | Cut and wash |
| 10 | Medium | Chillies Kashmir | For Ground Masala |
| 6 | Medium | Chillies Green | For Ground Masala |
| 3 | 200 g | Onions | For Ground Masala |
| 1 | Tablespoon | Jeera/Cumin Seeds | For Ground Masala |
| Half | Inch | Turmeric/Haldi | For Ground Masala |
| 1 | Ball | Tamarind | For Ground Masala |
| 1 | Pods (whole) | Garlic | For Ground Masala |
| 8 | Nos | Pepper Corns | For Ground Masala |
| 8 | Flakes/Seeds/Cloves | Cloves (spice) | Boil with the meat |
| 2 | units | Cinnamon | Boil with the meat |
| 3 | Tablespoon | Vinegar | For Ground Masala |
| Half | Tablespoon | Brandy | Add to cooked meat |
| 2 | Tablespoon | Sugar | Add to cooked meat |
| 3 | Teacup | Water | For boiling meat |
| 2 | Salt-Spoon | Salt | For taste add to cooked meat |
| 300 | Grammes | Potatoes | Boiled, peeled and make thick slices |
Method
Cut and wash the Chicken. Grind all the masala in vinegar. Boil the meat in water with cloves and cinnamon and salt to taste, till well cooked. (For about one hour or more).
Remove the meat when cooked, and keep aside. Heat the ghee in a vessel and brown the meat well in it. In the same ghee, fry the ground masala, stirring all the time.
Sprinkle a few drops of water once or twice, when frying. Then add the meat and gravy to the fried masala and stir. Put sugar, salt and vinegar to taste.
Boil potatoes and peel and cut in slices, and put them in the cooked meat.
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