Ingredients
200 gms boneless chicken
1 onion ( finely chopped)
2 tbsps ghee
For the red masala
6 dried chillies ( 3 madras and 3 bedgi/kashmir) (roasted)
1 tbsp coriander seeds (roasted)
tamrind paste ( as per taste)
1 tsp turmeric powder
For the white masala
1/2 coconut (scrapped)
6 pepper corns (roasted)
10-15 fenugreek seeds (roasted)
4 cloves of garlic
1 tsp of cumin seeds
1/2 small onion
Method:
1) Heat a little ghee in a pan and add the onion slices.
2) Once the onion has become translucent put in the scrapped coconut, keep tossing to ensure that it does not burn. When the coconut starts changing its colour remove and keep aside.
3) Put the ingredients for the red masala in a mixie, add some water and blitz it till it turns into a fine paste.
4) Clean and cut the chicken into small peices and marinate it in the red masala for about 15-20 minutes.
5) Heat the ghee in a thick bottomed pan, add the chopped onion, fry till it turns crisp and brown.
6) Add the marinated chicken, cover and let it cook on high for about five minutes.
7) Add salt and let it cook on simmer till nicely done.
8) For the white masala, grind the roasted coconut and onion, fenugreek seeds, pepper corn and garlic and cumin seeds and grinds coarsely. (Optional: add 1/2 an onion at this stage).
9) Add the white masala to the chicken and mix well.
10) Simmer and cook till done.
11) Serve with rice, sliced bread or chappati.
200 gms boneless chicken
1 onion ( finely chopped)
2 tbsps ghee
For the red masala
6 dried chillies ( 3 madras and 3 bedgi/kashmir) (roasted)
1 tbsp coriander seeds (roasted)
tamrind paste ( as per taste)
1 tsp turmeric powder
For the white masala
1/2 coconut (scrapped)
6 pepper corns (roasted)
10-15 fenugreek seeds (roasted)
4 cloves of garlic
1 tsp of cumin seeds
1/2 small onion
Method:
1) Heat a little ghee in a pan and add the onion slices.
2) Once the onion has become translucent put in the scrapped coconut, keep tossing to ensure that it does not burn. When the coconut starts changing its colour remove and keep aside.
3) Put the ingredients for the red masala in a mixie, add some water and blitz it till it turns into a fine paste.
4) Clean and cut the chicken into small peices and marinate it in the red masala for about 15-20 minutes.
5) Heat the ghee in a thick bottomed pan, add the chopped onion, fry till it turns crisp and brown.
6) Add the marinated chicken, cover and let it cook on high for about five minutes.
7) Add salt and let it cook on simmer till nicely done.
8) For the white masala, grind the roasted coconut and onion, fenugreek seeds, pepper corn and garlic and cumin seeds and grinds coarsely. (Optional: add 1/2 an onion at this stage).
9) Add the white masala to the chicken and mix well.
10) Simmer and cook till done.
11) Serve with rice, sliced bread or chappati.
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