Thursday, December 11, 2014

Red Chicken


Chicken: 200 gm
Cooking oil: 3 tsp.
Whole red chillis: 2
Tomato (chopped): 1
Ginger paste: 1 tsp.
Garlic paste: 2 tsp.
Fenugreek seeds: 1 tsp.
Coriander seeds: 1 tsp.
Salt to taste

  1. Dry roast the coriander, fenugreek and one whole red chilli. When cooled, grind to a fine powder and keep aside. 
  2. Heat oil in a pan and add garlic, fry for a minute. Add ginger and tomatoes and sprinkle salt. Mix well and let cook until the tomatoes become soft. 
  3. Add the whole red chilli and the spice mix. Add chicken and mix well. Cover and let cook on medium heat for 5 minutes.
  4. Remove cover and add a pinch of red colour (optional). Cover again and let cook for another 10 minutes. Remove cover, cook for a minute and turn off the heat. Serve hot.

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