Ingredients:
Chicken: 250 gm
Cooking oil: 2 tsp.
Kasoori methi: 3 tsp.
Garam masala: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Cinnamon stick: 1 inch
Black peppercorns: 1/2 tsp.
Shallots: 4 (crushed in mortal-pestel)
Garlic (chopped): 4 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger (crushed): 1 inch
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Asafoetida: 1 pinch
Milk: 1/4 cup
- Heat oil and add the asafoetida and the chicken. Add kasoori methi and garam masala and mix well with the chicken. Fry for about 2-3 minutes and then draining the oil in the pan, remove the chicken and keep aside.
- Heat the same oil again and splutter cumin and peppercorns. Add the shallots and mix well till they become transparent.
- Add the garlic and mix, fry well for about a minute and add the tomatoes, green chilli and ginger. Sprinkle salt and mix well. Let cook until the tomatoes become soft and mushy.
- Add the dry spices: red chilli, turmeric, cumin and coriander and mix well. Add the chicken in and fry everything together for about 2-3 minutes.
- Add in the milk and stir. Add a little water if required and cover. Let cook for about 10 minutes and remove cover. After about 2 minutes, turn off the heat and serve.
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