INGREDIENTS
Chicken: 1kg Boneless
Salt: 100 grams
Red Chilly Powder: 100 grams
Turmeric Powder: 2 tsp
Coriander Seeds: 100 grams
Poppy Seeds: 50 grams
Cashew: 50 grams
Ginger : 50 grams
Garlic : 50 grams
Small Mustard Seeds : 1 tsp
Fenugreek Seed : 1/2 tsp
Cloves : 15
Cinnamon : 2 cm
Cardamom : 8-10
Lemon: 6 big
Oil: 1/2 kg
Salt: 100 grams
Red Chilly Powder: 100 grams
Turmeric Powder: 2 tsp
Coriander Seeds: 100 grams
Poppy Seeds: 50 grams
Cashew: 50 grams
Ginger : 50 grams
Garlic : 50 grams
Small Mustard Seeds : 1 tsp
Fenugreek Seed : 1/2 tsp
Cloves : 15
Cinnamon : 2 cm
Cardamom : 8-10
Lemon: 6 big
Oil: 1/2 kg
METHOD:
Cook the clean chicken pieces by adding 1tsp powder and ½ tsp salt. Let the water from chicken evaporate. Don’t add extra water.
Fry cashew on high flame for a minute. Ensure not to burn them. Set it aside. Now fry poppy seeds for a minute on high flame and set it aside. Now fry fenugreek and mustard seeds separately for a minute and set it aside. Fry cardamom, cloves and cinnamon on high flame and set aside. Fry the coriander seeds and set aside. Let all the items cool.
Now grind the fenugreek and coriander powder, then cashew and poppy seeds, then grind mustard and fenugreek seeds. All these should be ground finely. Same way grind the cinnamon, cloves, and cardamom . Extract juice from 5 limes and keep aside.
Now grind ginger and garlic to a smooth fine paste
Cook the clean chicken pieces by adding 1tsp powder and ½ tsp salt. Let the water from chicken evaporate. Don’t add extra water.
Fry cashew on high flame for a minute. Ensure not to burn them. Set it aside. Now fry poppy seeds for a minute on high flame and set it aside. Now fry fenugreek and mustard seeds separately for a minute and set it aside. Fry cardamom, cloves and cinnamon on high flame and set aside. Fry the coriander seeds and set aside. Let all the items cool.
Now grind the fenugreek and coriander powder, then cashew and poppy seeds, then grind mustard and fenugreek seeds. All these should be ground finely. Same way grind the cinnamon, cloves, and cardamom . Extract juice from 5 limes and keep aside.
Now grind ginger and garlic to a smooth fine paste
Now heat 1/4th Kg oil in a pan, add the boneless chicken to it. One’s they reach golden color, put them in a big bowl. In the same oil fry the ginger garlic paste for a minute on high flame, then switch off the flame and let the mixture remain in the pan.
Add chilli powder, salt, and all the powdered ingredients to the chicken. Now add ginger garlic paste with the oil, the add lime juice. Mix all the ingredients thoroughly. Now add the remaining 1/4th oil and one’s cool add it to the chicken mixture. Store it in an air tight container and refrigerate it for longer life.
Add chilli powder, salt, and all the powdered ingredients to the chicken. Now add ginger garlic paste with the oil, the add lime juice. Mix all the ingredients thoroughly. Now add the remaining 1/4th oil and one’s cool add it to the chicken mixture. Store it in an air tight container and refrigerate it for longer life.
No comments:
Post a Comment