INGREDIENTS:
Chicken (500gms) marinated with salt, Ginger-Garlic paste (1 TBs) and Curd(300gms).
Cashew (1/2 cup) + Poppy seeds (1 Tsp) paste.
Coconut paste+ Green chillies paste(1/2 cup).
Refined oil (10ml).
Salt to taste.
Cream/ Malai (1/2 cup).
Coriander powder (1 Tsp).
Whole Garam masala (cinamon (6-8), cardamom(1/2 inch sticks 4-5), cloves(5-8)).
Dried red chillies (5-6).
Sattu (1 TBs).
Ghee (2 TBs).
PROCEDURE:
Heat oil in a pan and add whole garam masala and dried red chillies and allow them to pop, as smoke emits from pan add all the paste, salt and cook for 4-5 minutes, stir continuously else it will burn up, now add marinated chicken and cook in closed till oil leaves the walls of pan, and chicken gets softer and cooked if required add little water for gravy, so that it doesn't burn, now add malai/cream to it and stir up well. Now make a paste of sattu and little water and add to it, cook for a minute or two, add ghee and off the flame.
Chicken (500gms) marinated with salt, Ginger-Garlic paste (1 TBs) and Curd(300gms).
Cashew (1/2 cup) + Poppy seeds (1 Tsp) paste.
Coconut paste+ Green chillies paste(1/2 cup).
Refined oil (10ml).
Salt to taste.
Cream/ Malai (1/2 cup).
Coriander powder (1 Tsp).
Whole Garam masala (cinamon (6-8), cardamom(1/2 inch sticks 4-5), cloves(5-8)).
Dried red chillies (5-6).
Sattu (1 TBs).
Ghee (2 TBs).
PROCEDURE:
Heat oil in a pan and add whole garam masala and dried red chillies and allow them to pop, as smoke emits from pan add all the paste, salt and cook for 4-5 minutes, stir continuously else it will burn up, now add marinated chicken and cook in closed till oil leaves the walls of pan, and chicken gets softer and cooked if required add little water for gravy, so that it doesn't burn, now add malai/cream to it and stir up well. Now make a paste of sattu and little water and add to it, cook for a minute or two, add ghee and off the flame.
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