- Meal Type
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Description
Cooking Time
Preparation Time : 30
Cook Time : 30
Total Time : 60
Ingredients
Serves 5
Chicken 1 kgs
Sliced Fried Onion 1 cups
Tomato Puree(blanched and pureed) 1/2 cups
Ginger Garlic Paste 1 tbsp
Oil 5 tbsp
Cumin Seeds 1 tsp
Bay Leaf 1 nos
Big Cardamom 2 nos
Green Cardamom 2 nos
Cinnamon Stick 1 inch
Cloves 3-4 nos
Yoghurt 1 cups
Salt 1 tsp
Red Chilly Powder 2 tsp
Garam Masala Powder 1 tsp
Asafoetida 1 pinch
Kashmiri red chilly degi mirch powder 1 tsp
Corriander leaves 1 tbsp
Saffron threads 8-10 nos
Directions
Wash chicken well.
Heat oil in a pan on low flame.
Add cumin seeds and let them crackle.
Add bay leaf, big cardamom, green cardamom, cinnamon stick and cloves in it and saute until fragrant.
Add chicken in it. Soute well on low flame.
Add fried onions in it. Mix well and soute for 5min.
Add ginger garlic paste in it and saute well.
Add blanched tomatoes puree in it and saute for five minutes.
Add whisk yogurt in it and mix well.
Add salt and pepper, asafoetida and dry spices in it. Mix well and cook until moisture dries and oil separates.
Dissolve saffron in water and add it into the chicken. Mix well.
Add two cup water in it. Cover and cook on low flame until done.
Add corriander leaves in it. Mix well and cook for two minutes.
It's ready. Serve with naan or chapati or rice.
Neelu Dua
53 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
