Main Ingredients:-
Chicken - 1 kg
Onion - 750 gm
Mustard Oil - 200 ml
Green Chilly - 3 nos
Garlic - 2 nos
Dry Red Chilly - 3 nos
Bay Leaf - 2-3 nos
Raw Garam Masala - little amount of each
Spices (Masala)
Red Chilly Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Cumin Powder - 2 teaspoon
Garam Masala - 1 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Salt - taste according
Serves - 3-4
Methods:-
1) Heat mustard oil in a heavy-bottomed cooker.
2) Once hot, add bay leaves and whole spices (cardamom, cloves, cinnamon stick,cumin seeds,dry red chilli ). Let them splutter for a few seconds.
3) Add the half portion of finely sliced onions and sauté until they turn golden brown.
4) Then add the remaining amount of sliced onions and add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
5) Cover the lid for 4-5 mins and keep the flame low to medium.
6) Add the chicken pieces and mix well and cover the lid for 4-5 mins.
7) Now mix all the spices and coat them well with the chicken.
8) Cook on high heat for 5-7 minutes, stirring occasionally, until the chicken pieces are browned.
9) Reduce the heat to medium, cover, and let the chicken cook in its own juices for about 15-20 minutes.
10) Stir occasionally to prevent sticking.
11) Let it simmer for another 5-10 minutes until the desired consistency is reached.
12) Serve hot with steamed rice, chapati, or naan.
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