INGREDIENTS:-
Chicken - 1 Kg
Oil - 3 tablespoon and for deep frying
Onion - 2 thinly sliced
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Cloves - 6
Cardamoms - 8
Peppercorns - 8
Cinnamon - 1 " stick
Ginger - 1 " piece roughly chopped
Garlic - 5 flakes roughly chopped
Salt - as per taste
Vinegar - 3 tablespoon
METHOD OF PREPARATION:-
Chicken - 1 Kg
Oil - 3 tablespoon and for deep frying
Onion - 2 thinly sliced
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Cloves - 6
Cardamoms - 8
Peppercorns - 8
Cinnamon - 1 " stick
Ginger - 1 " piece roughly chopped
Garlic - 5 flakes roughly chopped
Salt - as per taste
Vinegar - 3 tablespoon
METHOD OF PREPARATION:-
- Wash the chicken pieces and make deep incisions using a sharp knife.
- Heat oil in a kadai and deep fry onions till crisp and golden in colour. Drain on an absorbent paper and reserve for garnishing.
- Dry roast coriander seeds, cumin seeds, cloves, cardamoms, peppercorns and Cinnamon.
- Grind ginger, garlic, green chillies and roasted spices to a fine paste using little water.
- Add salt to the paste and apply to the chicken and refrigerate for 3 hours.
- Heat 3 tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally. Add a little warm water if required to avoid scorching. Cook for 10 minutes.
- When almost done add vinegar and cook for 2 minutes.
- Serve hot garnished with the fried onions.
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