Posted by
Hima bindu patnala
on
Friday, January 4, 2008

Ingredients:
- Chicken---1/2 kg
- Onions---3 med sized(chopped into slices)
- Tomatoes---1 large (chopped into dices)
- Ginger Garlic paste----2tsp
- Green chillies---3half slit
- Curry leaves---15 no
- Cloves---4
- Cardamom---3
- Bay leaf---2
- Cinnamon---1 inch stick
- Mace---1 spring
- Cumin seeds---1/4tsp
- Cumin powder---3/4 tsp
- Coriander powder---1tsp
- Red chilly powder---1tsp(adjust to taste)
- Pepper powder---1/4tsp
- Garam masala powder---1/4tsp
- Salt---1tsp approx (adjust to taste)
- Turmeric---1/4tsp
- Oil---3-4tbs
- Curd---2tbs
- Coriander leaves---for garnish
Preparation:
- Cut the chicken into medium sized pieces.
- Marinate the chicken with curd and keep it asid for 30 min.
- Put the kadai on the stove. put oil in it.
- Add the spices(cloves, cardamom, cinnamon, bay leaf, cumin seeds and Mace).
- Once the spices fried till they give a good smell of aroma, add onion slices, curry leaves and green chillies.
- Add little salt to the onions, so that onions get cooked bit faster. Cook onions till transperent.
- Now add ginger garlic paste to it. Fry the mixture till the ginger garlic paste leaves the strong smell.
- Then add the chopped tomatoes.
- Add to it cumin powder, coriander powder, chilly powder, pepper powder and salt.
- Once the tomatoes are almost cooked add the marinated chicken and little water.
- Let it cook till the chicken is tender and gravy is thicken for required consistancy.
- Add the garam masala powder.
- Garnish with Coriander leaves and serve hot with chapathi or steamed rice.
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