Wednesday, June 3, 2015

Olive Green Chicken


Chicken: 250 gm
Mint leaves: a handful
Coriander leaves: a handful
Kasuri methi: 2 tsp.
Green chilli (chopped): 1
Cooking oil: 3 tsp.
Star anise: 1
Cinnamon stick: 1 inch
Cloves: 2
Pepppercorns: 1 tsp.
Onion (chopped): 1
Salt to taste
Coriander powder: 1 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Tomatoes (chopped): 2
Dhansak Masala: 2 tsp. (Dhansak Masala Recipe)
Desiccated coconut: 1 tsp.
Almonds: 6
Black pepper: 1/2 tsp.
Saffron strands: a pinch

  1. Soak the almonds in little water (or milk for a richer taste) and keep aside. 
  2. Grind the mint leaves, coriander leaves, kasuri methi and green chilli together to a fine green paste and keep aside.
  3. Heat oil and add the whole spices: star anise, cinnamon, cloves, peppercorns. Let splutter and add the onions. Let fry till they are transparent.
  4. Add the tomatoes and sprinkle salt. Mix well and cook until tomatoes are soft and mushy. Now add all the dry spices: red chilli powder, coriander powder, cumin powder, turmeric powder and dhansak masala. Mix everything and let cook for about a minute.
  5. Now add the coconut and stir. Grind the almonds into a fine (or coarse) paste and add to the masala. 
  6. Add the prepared green masala in step 2 and the chicken. Mix everything well and let fry for 5 minutes. Add a cup of water and cover, let cook on medium flame for 10 minutes. 
  7. Remove cover and cook for another 5 minutes. Turn off the flame, sprinkle black pepper and decorate with saffron strands. Serve immediately !!

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