1. Chicken - 500 gm
2. Doi / Curd - 300 gm ( beaten )
3. Kashmiri dry chili paste - 3 table spoon
4. Ginger paste - 3 table spoon
5. Garlic Paste - 2 table spoon
6. Onion paste - 1 cup
7. Onion 3 ( peeled ) - Cut into very finely slices
8. Bay leaf - 2 - 3
9. Green cardamom - 2 ( slit and crushed )
10. Cumin seeds - 1 tea spoon
11. Salt to taste
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Oil as required
Methods :
1. Wash and clean the chicken pieces under running water . Take a bowl , add chicken pieces into the bowl .
2. Now add 300 gm curd ( beaten ) , salt to taste , chicken pieces , 3 table spoon of ginger paste , 2 table spoon of garlic paste , 1 tea spoon of turmeric powder into the bowl . Mix well . Keep a side .
3. Keep the marinated chicken pieces into the fridge . Marination or fridge for about 3 hours .
4. 3 hours later , open the fridge . Take out the marination chicken from fridge .
5. Take a wok , now pour oil into the wok . When oil is completely hot .Now add 2 pieces of bay leaf , 1 tea spoon of cumin seeds , 2 pieces of green cardamom one after one . Fry till golden color .
6. Now add finely slices onion pieces and fry till golden color . Next add 1 cup of onion paste . Saute till golden brown .
7. Now add marinated chicken pieces into the fried onion . Mix well . Add 1 tea spoon of garam masala powder . Saute till golden brown color on medium flame .
8. Now pour 2 cup of hot water into the chicken pieces . Mix well . Cook for 10 minutes .
9. 10 minutes later , meanwhile chicken is completely tender and soft . Gravy is thicken . Now switch off the flame .
10 . Transfer to a serving bowl .
11. Serve hot .
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