Instructions
Preparation time ([days] hrs:min): 00:20
Cooking time ([days] hrs:min): 00:30
-
Grind into a paste: cloves, almonds, coriander seeds, Cumin, cardamom, cinnamon and grated fresh coconut until soft and keep aside.
-
Cut chicken into a little larger than bite sized pieces.
-
Heat oil in a wide, non-stick skillet and fry onions, garlic and ginger pastes until onions are deep brown. Now add chicken, chili powder, turmeric, salt and curry leaves.
-
Fry until chicken pieces are lightly browned. Now add yoghurt, tomatoes, coriander leaves and mix well.
-
Cover and cook on high heat until water content has reduced coinsiderably (gravy looks thick and almost sticks to the chicken pieces) and then add the ground paste and 2 cup of water.
-
Cover and cook on low heat for 25 minutes or until the gravy looks thick.
Serve it hot. Goes very well with plain white rice.
|
- Chicken 2pounds (918 gms)
- 2 medium Onions Chopped
- 3 medium Tomatoes (Chopped)
- Yogurt 1/2 cup (100 gms)
- 3 teaspoons Garlic Paste (21 gms)
- 3 teaspoons Ginger Paste (21 gms)
- 1/2 Cup Vegetable Oil (137.5 gms)
- 1 1/2 Chili Powder (Red Chili Powder)
- 1/2 teaspoon Turmeric (Haldi powder)
- 10 Curry Leaves
- Fistfull Coriander Leaves (dhaniya)
- Salt to taste
- Cloves (Whole) (3 gms)
- Raw Sliced Almonds (12 gms)
- 1 teaspoon Coriander seeds (1.8 gms)
- 1/2 teaspoon Cumin Seeds (Cumin, Jeera)(1 gm)
- Cardamom (2 gms)
- 1 inch Cinnamon Sticks (flat) (2.5 gms)
- 1/2 cup Grated Fresh Coconut (40 gms
|
