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RAJPUTI CHICKEN

RAJPUTI CHICKEN

Cooking Time

Preparation Time : 60

Cook Time : 25

Total Time : 85

Ingredients

Serves 3

  • Chicken legs n wings 1 kgs

  • Ginger,whole pods peeled 2 nos

  • ginger 2 tbsp

  • Onion, large size finely chopped 4 nos

  • Red tomatoes ,medium size finely chopped 4 nos

  • Kashmiri chillies 8 nos

  • Coriander leaves ,finely chopped 1/2 cups

  • White pepper , freshly crusted 1/2 tsp

  • Blackpepper powder 1/2 tsp

  • turmeric powder 2 tsp

  • Salt 1 pinch

  • Garam masala powder 1/2 tsp

  • Oil 1/4 cups

  • Cumin seeds 1 tsp

  • Green cardamom 4 nos

  • Black cardamom 1 nos

  • Cloves 6 nos

  • Cinnamon 2 inch

Directions

  • 01

    Wash chicken pieces properly and keep aside in strainer to drain excess water

  • 02

    Put chicken pieces in a large bowl

  • 03

    Add salt, blackpepper,white pepper, red chilli powder n mix well

  • 04

    Keep aside for an hour

  • 05

    Make paste of garlic n Kashmiri chillies and ginger n coriander leaves

  • 06

    Heat oil in a heavy bottom pan

  • 07

    Fry chicken pieces both sides till light brown colour

  • 08

    Keep aside

  • 09

    Sift rest of oil plus 4 Tbsp in an another kadhai n heat on medium heat

  • 10

    Crack cumin seeds n whole garam masala for 15 second​s

  • 11

    Add onion n a pinch of salt and fry for till light pink

  • 12

    Now add chilly garlic paste and fry for 5 minutes

  • 13

    After that add ginger coriander leaves paste n fry for another 2 min

  • 14

    Stir well in-between

  • 15

    Now add chilly powder, turmeric powder, white n black pepper powder, salt and fry for one minute on low heat

  • 16

    Add tomatoes, put lid on the pan and fry till oil comes out from masala

  • 17

    Stir properly in-between to save from burning

  • 18

    Add all fried chicken pieces in masala and mix well

  • 19

    Add garam masala powder and fry for another 2 min with lid

  • 20

    Now add 1/2 cup of water and give a boil so spices flavours will mix together

  • 21

    Sprinkle freshly chopped coriander leaves and serve hot with plain chapati and paratha

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