INGREDIENTS:
CHICKEN 1. COCONUT HALF. ONIONS 2. POPPY SEEDS 1 TBSP. TURMERIC 1 TSP. GARLIC 8 CLOVES. CHILLI POWDER 1 DSP GINGER 1.23 CM. CORRIANDER POWDER 1 TBSP. CUMIN POWDER 2TSP. MUSTARD SEEDS 1TSP. VINEGAR 2TBSP. CINNAMON 2 SMALL STICKS. CLOVES 3 TO 4. CARDAMONS 3TO 4 RAISINS HALF CUP (WASHED CLEANED AND GROUND)
CASHEW NUT HALF CUP (HALF TO BE GROUNDED AND HALF TO BE LEFT WHOLE),ONIONS 1. TOMATOES 2. CORRIANDER LEAVES 1 SMALL BUNCH. FAT 30 GRAM.EXTRA CARDAMON 4. CURD 3-4 TSP FEW ONION FEW TOMATOES.
METHOD:
1. CLEAN WASH MARINATE THE CHICKEN.
2. GRIND THE COCONUT , TWO ONIONS, POPPY SEEDS, GARLIC, GINGER AND MUSTARD SEEDS . MIX WITH WATER TO FORM PASTE.
3. HEAT FAT AND ADD SPICES (CLOVES CARDAMON AND CINNAMON). ADD THE ONION FINELY SLICED AND FRY TILL LIGHT BROWN.
4. NOW ADD THE GROUND INGREDIENTS WITH THE PASTE AND FRY FOR 5 TO 10 MINUTES TILL ALL RAW SMELL DISAPPEAR AND FAT FLOATES ON TOP.
5. ADD FINELY CHOPPED SKINNED TOMATOES AND CORRIANDER LEAVES AND FRY FOR ANOTHER 2 TO 3 MINUTES.
6.ADD TURMERIC , CHILLI POWDER, CUMIN POWDER (PEPPER).
7. NOW ADD CHICKEN AND FRY FOR ANOTHER FER MINUTES TILL SLIGHTLY BROWNED . ADD VINEGAR WITH GROUND RAISINS AND CASHEW NUT , WITH 2 CUPS OF WATER AND SALT TO TASTE.
( FRY SOME IN GHEE SEPARATELY ADD TURMERIC CHILLI POWER , CORRIANDER POWER AND TOMATOES , COOK IT AND LET IT COOL FOR SOME TIME AND THEN MASH IT.)
ADD THIS IN THE CHICKEN.
8. COOK LIGHTLY AND COOK ON SLOW FIRE TIL CHICKEN IS COOKED. ADD WHOLE CASHEW NUT , LEAVE IT FOR HALF AN HOUR LET IT SETTLE.
AND SERVE.
CHICKEN 1. COCONUT HALF. ONIONS 2. POPPY SEEDS 1 TBSP. TURMERIC 1 TSP. GARLIC 8 CLOVES. CHILLI POWDER 1 DSP GINGER 1.23 CM. CORRIANDER POWDER 1 TBSP. CUMIN POWDER 2TSP. MUSTARD SEEDS 1TSP. VINEGAR 2TBSP. CINNAMON 2 SMALL STICKS. CLOVES 3 TO 4. CARDAMONS 3TO 4 RAISINS HALF CUP (WASHED CLEANED AND GROUND)
CASHEW NUT HALF CUP (HALF TO BE GROUNDED AND HALF TO BE LEFT WHOLE),ONIONS 1. TOMATOES 2. CORRIANDER LEAVES 1 SMALL BUNCH. FAT 30 GRAM.EXTRA CARDAMON 4. CURD 3-4 TSP FEW ONION FEW TOMATOES.
METHOD:
1. CLEAN WASH MARINATE THE CHICKEN.
2. GRIND THE COCONUT , TWO ONIONS, POPPY SEEDS, GARLIC, GINGER AND MUSTARD SEEDS . MIX WITH WATER TO FORM PASTE.
3. HEAT FAT AND ADD SPICES (CLOVES CARDAMON AND CINNAMON). ADD THE ONION FINELY SLICED AND FRY TILL LIGHT BROWN.
4. NOW ADD THE GROUND INGREDIENTS WITH THE PASTE AND FRY FOR 5 TO 10 MINUTES TILL ALL RAW SMELL DISAPPEAR AND FAT FLOATES ON TOP.
5. ADD FINELY CHOPPED SKINNED TOMATOES AND CORRIANDER LEAVES AND FRY FOR ANOTHER 2 TO 3 MINUTES.
6.ADD TURMERIC , CHILLI POWDER, CUMIN POWDER (PEPPER).
7. NOW ADD CHICKEN AND FRY FOR ANOTHER FER MINUTES TILL SLIGHTLY BROWNED . ADD VINEGAR WITH GROUND RAISINS AND CASHEW NUT , WITH 2 CUPS OF WATER AND SALT TO TASTE.
( FRY SOME IN GHEE SEPARATELY ADD TURMERIC CHILLI POWER , CORRIANDER POWER AND TOMATOES , COOK IT AND LET IT COOL FOR SOME TIME AND THEN MASH IT.)
ADD THIS IN THE CHICKEN.
8. COOK LIGHTLY AND COOK ON SLOW FIRE TIL CHICKEN IS COOKED. ADD WHOLE CASHEW NUT , LEAVE IT FOR HALF AN HOUR LET IT SETTLE.
AND SERVE.
