Chicken
– 1 Kg
Small
onion – 150g
Tomato
– 60g
Mint leaves – 5g
Green
chillies – 3gms
Ginger
paste – 15g
Garlic
paste – 10g
Chilli
powder – 3tsp
Turmeric
Powder – ½ tsp
Garam
Masala powder – 1 tsp
Salt
to taste
To
grind the masala
Cumin
seeds – ½ tsp
Fennel
seeds – ½ tsp
Coconut,
gratings – 100g
Cashewnuts
– 30g
Tempering
Refined
oil, Curry leaves, coriander leaves, Shallots, cinnamon, cardamom, cloves.
Method
of preparation:
1.
Sauté shallots, mint leaves and tomato
well, grind it. After the tempering is done, add the grinded shallot and tomato
mixture. Stir it well, add the green chillies and ginger, garlic paste. Mix it
all together. Add the masala powders one by one.
2. Pour the water and bring it to boil. Add
the chicken and salt. In the meantime, fry the ground masala ingredients in
kadai with little oil. Slightly fry and make it into fine paste.
3. Add
the coconut paste into the gravy now. Simmer and cook till it gives good aroma
and consistency.
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