Monday, March 9, 2015

Kasoori Methi Chicken


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

  1. 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.
  2. Heat the same oil again and splutter cumin and peppercorns. Add the shallots and mix well till they become transparent. 
  3. 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. 
  4. 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. 

  5. 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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