Planning for a wonderful Sunday surprise for your family? Then what are you waiting for? Try cooking chicken in a perfectly new way that can definitely spice up your Sundays.
The curry is loaded with spices and herbs, so as to give it an extra taste that you have never ever experienced before.
Ingredients
- Chicken - 1 kg
- Onions - 3 medium
- Cardamom - 2 -3 nos
- Black pepper(Whole)- 6 to 7
- Cloves - 2 nos
- Ginger pieces- 1 inch piece finely chopped
- Garlic cloves- 6 nos. Finely chopped
- Kashimiri Chilly powder - 2 to 3 tsp
- Turmeric powder - 1/4 tsp
- Garam Masala - 2 tsp
- Coriander powder - 3 tsp
- Tomatoes - 2 medium
- Rambha leaves- 2 nos
- All spices leaves- 2 nos
- Bay leaf - 1
- Mint leaves - a small bunch ( a cup of finely chopped mints would do)
- Corriander leaves - a small bunch ( for garnishing)
Method
- Heat a large kadai and add coconut oil or vegetable oil (3 to 4 tbsps)
- When the oil is heated, add cardamom, black pepper (Whole) and cloves. Allow them to pop
- Now add All spices leaves, bay leaves and rambha leaves and saute for 2 mins
- Add finely chopped onions and green chillies to the oil and saute well
- Add ginger pieces and garlic pieces to the pan and saute well
- In yet another pan or kadai, add Kashmiri red chilly powder, corriander powder and turmeric and roast well. Add half a cup of water and make it into a thick paste and keep it aside
- Into the first kadai where the onions are sauted, add finely chopped tomatoes and saute till the tomatoes become soft and mushy
- Now you can move on to add the chicken pieces with sufficient amount of salt
- Stir well
- Add the spice mix which is kept aside, to the chicken
- Mix well and allow it to boil
- Now close the kadai with a lid and let it cook for 15-20 mins
- After the chicken pieces are cooked, switch off the flame and remove the contents to a serving dish.
- Garnish with corriander leaves and rambha leaves
- Serve hot with rice or chapatis.
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