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
- Soak the almonds in little water (or milk for a richer taste) and keep aside.
- Grind the mint leaves, coriander leaves, kasuri methi and green chilli together to a fine green paste and keep aside.
- Heat oil and add the whole spices: star anise, cinnamon, cloves, peppercorns. Let splutter and add the onions. Let fry till they are transparent.
- 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.
- Now add the coconut and stir. Grind the almonds into a fine (or coarse) paste and add to the masala.
- 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.
- 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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