Ingredients
Quantity | Measure | Ingredients | Description |
---|---|---|---|
6 | Nos. | Chicken Breasts | Washed and marinated |
2 | Tablespoon | Vinegar | For marination |
6 | Nos. | Chillies Kashmir | For marination |
2 | Medium | Chillies Green | For marination |
1 | Inch | Ginger (Adhrak) | For marination |
6 | Flakes/Cloves | Garlic (Lason, Losun) | For marination |
1/2 | Teaspoon | Turmeric Powder | For marination |
10 | Nos. | Pepper Corns | For marination |
1 | Stalks | Cinnamon (Dalchini) | For marination |
1 | Medium | Onion | To be sliced and fried |
2 | Large | Potatoes | To be pared, sliced and fried |
3 | Tablespoon | Cooking Oil | For frying |
1/2 | Teaspoon | Mustard Seed (Sarson) | For tempering |
As Required | Salt | to taste | |
As Required | Sugar, Table | to taste |
Method
Wash chicken breasts wipe them with a kitchen towl and keep them aside for marination..
Grind with vinegar the ingredients described as for marination. Make a thick paste. (Use vinegar sparingly while grinding). Make light slits on the chicken breasts and apply this paste to the chicken & marinate preferably overnight in the fridge.
Heat oil in a pan till hot. Fry the mustard seeds. Fry the sliced potatoes till they are cooked, Remove from pan and keep aside.
Fry the onion slices. Remove from pan and keep aside
In the same oil, fry the chicken marinated breasts till they are cooked. Reduce the flame. Add the masala, which was left in the marinade, after taking out the chicken breasts, and remove all the masala from the vessel with a little water , and put this water to the pan, in which the chicken is being fried, and keep on cooking on slow flame.
Add the fried onions, and fried potato slices, and allow the masala to blend.
Add salt and sugar to taste, and if vinegar is needed, add as needed.
Taste and put the stove off, so that the gravy gets absorbed into the ingredients.
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