Ingredients
- Chicken pieces 3/4 kg
- Onion slices 2 big cups
- Green chilies slices 10 nos
- Karepatta (curry leaves) few
- Ginger 1 inch piece
- Garlic cloves 10 to 12
- Poppy seeds (khus khus) 1 tbsp
- Cloves 4 nos
- Cardamoms 4 nos
- Dalchini stick 1/2 inch
- Black cardamom 1 nos
- Star anise 1/2 nos
- Dry red chilies 8 nos
- Oil 4 tbsp
- Sugar a pinch
- China salt a pinch
- Tandoor chicken masala 11/2 tbsp
- Salt to taste
Take a pan, fry 1/2 cup of onion slices, chili slices and curry leaves with 1 tbsp oil for few mins in a low fire and set aside. Now make a smooth paste of ginger, garlic, chilies, poppy seeds, cardamoms, cloves, dalchini, black cardamom and star anise. Add remaining oil in pan and fry remaining onion slices till golden brown, now add above masala paste and saute till oil separates from masala. Now add chicken, salt, sugar, and shina salt and cook in a lower flame till the water evaporates. Now 1/2 cup of water and cook by covering the lid till chicken is soft. Now open the lid and fry chicken adding tandoor masala and previously fried onion slices along with curry leaves and green chili slices. Mix well and toss chicken till oil separates from it. Now off the flame and serve hot with steamed rice or phulka.
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