Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 8 | Piece | Chicken Boneless | cut in pieces |
| 1 | Tablespoon | Cooking Oil | For frying puree |
| 2 | Large | Onions | grated and pureed |
| 4 | Flakes/Seeds/Cloves | Garlic | to be pureed |
| 1/2 | Teaspoon | Ginger | to be pureed |
| 2 | Large | Tomatoes | finely cut |
| 1/2 | Teacup | Curds | blend in |
| Little | Salt | to taste | |
| 1 | Teaspoon | Jeera Powder | blend in |
| 2 | Tablespoon | Chilly Powder, Red | blend in |
| 1 | Teaspoon | Coriander Powder | blend in |
| Little | Parsley | for garnishing | |
| 2 | Medium | Capsicums - Green | for garnishing |
Method
Puree onions, garlic and ginger together. In a large skillet add 1 spoon oil and brown the pureed onion paste. Stir for 8 to 10 minutes on medium fire. Now add the chicken and cover it with tomatoes, yogurt, salt, and the spices. Cover the skillet and let it simmer for 15 minutes. Stir the chicken for all the spices to blend in. Cover and let it simmer on low fire for further 10 minutes. Now serve hot and garnish with parsley (fresh). Serve with white rice and garden salad. Serves 6 to 8. From India.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
