Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
2 |
Nos |
Bay Leaves /Tejpatta (Dry Cinnamon Leaf) |
For garnishing |
|
1.5 |
Kilogram |
Chicken |
Remove skin and cut in pieces |
|
4 |
Nos |
Chillies Green |
Make Paste |
|
1 |
Pinch |
Chilly Powder, Red |
Marinade |
|
2 |
Sticks |
Cinnamon |
Cook with chicken |
|
1 |
Large |
Coconut |
Extract Juice |
|
6 |
Tablespoon |
Cooking Oil |
For frying chicken |
|
4 |
Tablespoon |
Cooking Oil |
Mix with marinade |
|
2 |
Tablespoon |
Coriander Leaves (Kothmeer) |
Make Paste |
|
2 |
Tablespoon |
Coriander Leaves (Kothmeer) |
Garnish |
|
8 |
Flakes |
Garlic |
Fry |
|
1 |
Tablespoon |
Garlic Paste |
Marinade |
|
2 |
Pinch |
Kesar/Saffron |
Garnish |
|
1 |
Tablespoon |
Lime Juice |
For Taste |
|
1 |
Piece |
Salt |
For taste |
|
1 |
Tablespoon |
Tamarind Pulp |
Marinade |
|
1 |
Teaspoon |
Turmeric Powder |
Marinade |
Method
Remove skin from the chicken, and cut it into 8 to 10 pieces. Wash the meat. Prepare a paste of ingredients for marinade (tamarind pulp, garlic paste and pinch of red chilly powder, salt and four tablespoons oil, and saffron) , and apply the same to the chicken. Leave it for a couple of hours.
Preparation of Coconut Milk:
Grate the coconut, and prepare a paste in the mixer with the grated flakes in half cup of water. (a) Extract thick juice, and put the pulp-mixture back into the mixer. Now add 1 cup of water, and grind again, and when sufficiently ground, remove the mixture in a muslin cloth, gather it in a tourniquet, and squeeze and (b) extract the thin juice.
Put the mixture back in the mixer, and with 1 cup of warm water, grind the coconut again, and remove the (c) -juice with a muslin cloth, and keep aside..
Cooking the Chicken:
In a handi or dekchi, put the cooking oil and heat it. Then saut
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