- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 30
Cook Time : 45
Total Time : 75
Ingredients
Serves 4
Chicken 1 kgs
Red chili whole- I have used 10 Kashmiri mirch and 5 mild hot red chili 15 nos
Coriander seeds 1 1/2 tbsp
Yoghurt 1 cups
Tumeric powder 1 tsp
ginger 1 1/2 inch
Garlic Clolves 15 nos
Tomatoes- small 2 nos
Mustard Oil 3 tbsp
Onion sliced 2 nos
Salt 1/2 tsp
Garam masala 1 tsp
Green Cardamom 7 nos
Black Cardamom 3 nos
Cinnamon 2 inch
Cloves 10 nos
Bay Leaves 3 nos
Coriandr Leaves 2 tbsp
Directions
Soak Kashmiri red chillies in hot water for 15 mins. Deseed the mild hot red chillies and soak in hot water.
Peel and clean the ginger and garlic and chop them randomly. Clean and chop tomatoes.
In a blender jar add soaked chillies, ginger, garlic and coriander seeds and make a fine paste.
Wash the chicken pieces properly and squeeze out extra water.
In a mixing bowl add chicken pieces, above paste, yoghurt, salt and gram Marsala powder and mix properly so that chicken will have a proper coating. Let it marinate for 2 hours.
Heat oil in a thick buttom pan and add whole garam masala to the oil. Then add sliced onion and saute till golden brown. Then add marinated chicken and tomatoes to it and saute till dry.
Now add hot water to the chicken and cover it. Cook the dish up to chicken is soft and oil separates. Stir occasionally in between.
Garnish the dish with coriander leaves and a great combo for roti
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