INGREDIENTS:
Chicken (500gms).
Curd (150gms) / (1/2 cup).
Salt to taste.
Red chili powder (1 TBs), Kashmiri chili powder (1 TBs).
Dried red chilies (2-3).
Whole garam masala (2-3 each cinnamon, clove, cardamom, whole white pepper).
Coconut scrapping (1 cup).
Charmagaz / melon seeds paste (2 TBs).
Oil:Ghee :: (1:1) TBs.
Ginger paste (1 TBs), Garlic paste (1 Tsp).
PROCEDURE:
Marinate chicken with salt, ginger paste, garlic paste for 30 minutes to 1 hour.
Heat oil and ghee in a pan and add whole garam masala, dried red chilies and saute them.
Now add coconut scrapping, charmagaz paste and saute well, as they are being cooked add marinated chicken, chili powder, kashmiri chili powder and stir up well, now close the lid and in simmer allow it to cook till chicken gets cooked and becomes soft.
Stir occasionally.
As you see chicken got cooked completely, remove the lid and allow it to boil so that water gained from curd and chicken gets evaporated and meanwhile keep on stirring, so that the contents of the pan don't burn up.As you see the excess water evaporating off the flame.
Thick gravy is obtained, if one required more gravy, then need not evaporate the excess water or can add little more water for desired gravy consistency.
Our coconut chicken is done and is ready to be served and enjoyed.
Chicken (500gms).
 |
| coconut chicken |
Curd (150gms) / (1/2 cup).
Salt to taste.
Red chili powder (1 TBs), Kashmiri chili powder (1 TBs).
Dried red chilies (2-3).
Whole garam masala (2-3 each cinnamon, clove, cardamom, whole white pepper).
Coconut scrapping (1 cup).
Charmagaz / melon seeds paste (2 TBs).
Oil:Ghee :: (1:1) TBs.
Ginger paste (1 TBs), Garlic paste (1 Tsp).
PROCEDURE:
Marinate chicken with salt, ginger paste, garlic paste for 30 minutes to 1 hour.
Heat oil and ghee in a pan and add whole garam masala, dried red chilies and saute them.
Now add coconut scrapping, charmagaz paste and saute well, as they are being cooked add marinated chicken, chili powder, kashmiri chili powder and stir up well, now close the lid and in simmer allow it to cook till chicken gets cooked and becomes soft.
Stir occasionally.
As you see chicken got cooked completely, remove the lid and allow it to boil so that water gained from curd and chicken gets evaporated and meanwhile keep on stirring, so that the contents of the pan don't burn up.As you see the excess water evaporating off the flame.
Thick gravy is obtained, if one required more gravy, then need not evaporate the excess water or can add little more water for desired gravy consistency.
Our coconut chicken is done and is ready to be served and enjoyed.
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