Preparation time:15-20 min.
Cooking time:20-25 min.
Serves: 4
- 400 gm chicken cut in medium pieces.
- 1 cup thick coconut milk.
- 1 cup thin coconut milk.
- 1 tsp each of ginger & garlic paste,
- 2 minced green chilies.
- 1 large tomato puree.
- 1 tsp crushed peppercorns.
- 1 tsp garam masala powder.
- 2 tbsp chopped coriander leaves
- Salt to taste.
- 3 tbsp oil ghee + 1 tsp oil
- 1/100 onion.
- 1 tsp khus khus / poppy seeds.
- 5 cashew nuts.
- 8 dry red chilies or according to your taste.
- 1 tbsp coriander seeds.
- 1/2 tsp jeera/ cumin seeds.
- 1 tsp saunf ( fennel seeds).
- 1/2 tsp turmeric powder.
- Wash, drain the chicken & keep aside.
- Heat 1 tsp oil in a pan add the onions & saute till transparent.
- Add the coriander seeds & keep stirring for 3 min till the onions are light brown.
- Add the cumin seeds,khuskhus,fennel seeds,cashew nuts,turmeric powder & saute for another 2-3 min..Off the flame.
- Add the red chilies & keep stirring till the masala cools down.
- Grind the roasted masala to a fine paste.
- Heat ghee in a pan add the green chilies,ginger garlic paste & saute for a min.
- Add the chicken pieces & fry for 3 to 4 min.
- Add the tomato puree,ground masala,salt to taste,crushed pepper corns, thin coconut milk,few coriander leaves,1 cup water & cook covered till chicken is tender.
- Add the thick coconut milk,garam masala powder & simmer on low flame for 5 to 10 min or till the gravy is thick.
- Garnish with finely chopped coriander leaves.
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