CHICKEN TAHIRI/CHICKEN TEHRI

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CHICKEN TAHIRI/CHICKEN TEHRI

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 50 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 8
  • 750 grams medium size Chickenpieces, cleaned & wash


  • 750 grams Rice, wash & soak for 20 minutes


  • 1 medium Onion sliced


  • 3 large Tomatoes chopped


  • 2 tablespoon Ginger garlic paste


  • 4 Green Chilli slit


  • 250 grams Curd, whisked


  • 2 tablespoon Kashmiri Red Chilli powder


  • 1 teaspoon Turmeric powder


  • 1 tablespoon Coriander powder


  • 1 tablespoon Garam Masala powder


  • 1 teaspoon Shahi zeera


  • 1 Star Anise


  • 4 tablespoons Oil


  • 2 & 1/2 tablespoon Salt


  • 1 small bunch of Green Coriander, wash & chop


  • 1 small bunch of Mint leaves, wash & chop


  • 1 & 1/2 litre of Water

Directions

  • HEAT 4 TBSP OIL IN A DEGH/POT. TO THIS ADD THE SLICED ONION. SAUTE UNTIL IT TURNS GOLDEN
  • ONCE BROWN, ADD GINGER GARLIC PASTE. SAUTE FOR 30 SECONDS
  • ADD THE TOMATOES, RED CHILLI POWDER, TURMERIC POWDER, CORIANDER POWDER & 1 TBSP SALT
  • MIX WELL. SAUTE UNTIL THE OIL SEPARATES FROM THE MASALA
  • ONCE TOMATOES ARE DONE, ADD THE CHICKEN, CURD & HALF OF THE CORIANDER & FRESH MINT LEAVES.
  • ADD GARAM MASALA POWDER & GIVE IT A GOOD STIR. SAUTE ON HIGH FLAME TILL THE CHICKEN PIECES CHANGES COLOUR.
  • LOWER THE FLAME. COVER THE PAN & COOK FOR 5 MINUTES.
  • NOW ADD WATER (SHOULD BE DOUBLE THE AMOUNT OF RICE) & SLIT GREEN CHILLIES. ALSO ADD SHAHI JEERA & STAR ANISE.
  • ADD THE REMAINING CORIANDER & MINT LEAVES. BRING THIS TO A BOIL.
  • WHEN IT STARTS TO BOIL, COVER THE PAN & LET IT COOK FOR 10 MINUTES.
  • AFTER 10 MINUTES, CHICKEN IS 60-70% DONE. ADD THE SOAKED BASMATI.
  • 1 & HALF TBSP SALT OR ADJUST AS PER TASTE
  • GENTLY STIR EVERYTHING & LET IT COME TO A BOIL. COVER & COOK UNTIL RICE & CHICKEN IS DONE.
  • SERVE WITH CURD & KACHUMBAR