Its a Mughlai preparation accompanied best with Biriyani, Naan or Paratha. Its very royal to taste But very simple to prepare.
INGREDIENTS:
Chicken dressed cleaned (500gms).
Curd (150gms).
Coconut(1 cup), charmogaz seeds(2TBs), poppy(1 TBs) all together ground to paste.
Sattu powder (Bengal gram powder) (1/2 cup).
Whole garam masala mix, Garam masala powder(1 TBs).
Dried red chillies (3-4).
Salt to taste.
Red chilli powder(1 TBs), Kashmiri mirch(2-3 TBs), Pepper powder(1 TBs).
Ginger-Garlic paste (1 TBs).
Oil and Ghee (10ml each).
Meetha attar (2-3drops).
PROCEDURE:
Marinate chicken with curd, salt, ginger-garlic paste for 30-60 mins and set aside.
Now heat oil and ghee in a pan add dried red chillies, whole garam masala and as they turn brown add the paste made of coconut, charmagaz, poppy seeds and stir well, now add the marinated chicken, red chilli powder, kashmiri mirch powder, pepper powder, garam masala powder and stir well, add little water and close the lid, allow it to cook till chicken turns tender soft. Now in a bowl add sattu powder along with water and prepare a paste so that no lumps are found, now add this paste to the kadai. Stir well so that no lumps are found. Let it cook for 3-4 min, you will find oil leaving the walls of kadai, now off the flame and add meetha attar to it. Now serve it hot with aromatic biriyani, kulcha, naan or paratha.
INGREDIENTS:
Chicken dressed cleaned (500gms).
Curd (150gms).
Coconut(1 cup), charmogaz seeds(2TBs), poppy(1 TBs) all together ground to paste.
Sattu powder (Bengal gram powder) (1/2 cup).
Whole garam masala mix, Garam masala powder(1 TBs).
Dried red chillies (3-4).
Salt to taste.
Red chilli powder(1 TBs), Kashmiri mirch(2-3 TBs), Pepper powder(1 TBs).
Ginger-Garlic paste (1 TBs).
Oil and Ghee (10ml each).
Meetha attar (2-3drops).
PROCEDURE:
Marinate chicken with curd, salt, ginger-garlic paste for 30-60 mins and set aside.
Now heat oil and ghee in a pan add dried red chillies, whole garam masala and as they turn brown add the paste made of coconut, charmagaz, poppy seeds and stir well, now add the marinated chicken, red chilli powder, kashmiri mirch powder, pepper powder, garam masala powder and stir well, add little water and close the lid, allow it to cook till chicken turns tender soft. Now in a bowl add sattu powder along with water and prepare a paste so that no lumps are found, now add this paste to the kadai. Stir well so that no lumps are found. Let it cook for 3-4 min, you will find oil leaving the walls of kadai, now off the flame and add meetha attar to it. Now serve it hot with aromatic biriyani, kulcha, naan or paratha.
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