Ingredients:
Boneless Chicken - 600 grams
Onion Paste - 4 Big
Garlic - 12 Pods
Ginger - 2 Inch
Green Chilli - 12 Nos.
Dry Red Chilli - 12
Curd - 1/2 cup
Coriander Powder - 1 tsp
Garam Masala - 2 tsp
Turmeric Powder - 1 tsp
Badam - 1 cup
Bay Leaves - 2
Cloves - 4
Cinnamon - 2 inch
Butter - 3 tbspn
Salt as per taste
1) Wash & cut chicken in a medium size pieces.
2) Take garlic, ginger, green & dry red chilli, ginger, curd, turmeric, garam masala, coriander powder & salt as per taste in a grinder and grind to a smooth paste. Now marinate chicken with this paste and keep it for marination for 1 - 2 hours.
3) Now take 3 table spoon butter in a thick pan on medium heat and add bay leaves, cloves & cinnamon. After a minute or so add onion paste and saute till onion is nicely pinkish in color.
4) As soon as onion is pinkish in color add marinated chicken & half cup water and mix nicely and cover the pan and let it cook on a low flame for about 30 to 40 minutes. But please keep on stirring in middle and check there is enough water so that it should not burn at bottom on pan.
5) After 30 - 40 minute check the gravy constancy should be nice medium thick & serve it with sliced badam & tandoori roti or naan.
No comments:
Post a Comment