Sunday, October 19, 2014

Preparation time: 20 mins
Marination: 2 hours
Cooking time: 30 mins
Serves: 4-6
  • Red chilies: 6
  • Pepper corn: 6-7
  • Fenugreek seeds: 4
  • Cumin seeds: 1 tsp
  • Bay leaf: 1
  • Cinnamon stick: 2 (1 inch)
  • Paprika: 1 tbsp
  • Chilly powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Ginger garlic paste: 1 tbsp
  • Salt: 1 tsp
  • Vinegar: 3-4 tbsp
  • Oil
  • Chicken: 750 gm
  • Finely chopped onion: 1 and 1/2
  • Cinnamon stick: 1
  • Green cardamom pods: 3 whole
  • Ginger: 1 inch finely chopped
  • Garlic: 3 cloves crushed
  • Sugar: 1 tsp
  • Salt: as needed
  • Cilantro/Coriander leaves: Garnishing
  • Chop chicken in to small pieces.
  • Roast all the ingredients in 1 tbsp of from red chilies to cinnamon stick (under marinade).
  • Once it cools, make powder of it using food processor.
  • Put this powder in a bowl, and add rest of the ingredients mentioned under marinade.
  • Mix it to make a paste.
  • Marinate chopped chicken pieces with this paste for about 2 hours.
  • Chop onions in to small pieces.
  • Chop ginger and crush garlic.
  • Heat oil in a pan, add onion, cinnamon stick, green cardamom pods.
  • Heat until the onions are brown and soft.
  • Then add garlic and ginger and cook for a min.
  • Add the chicken pieces along with the marinade, and mix well, so that onion and chicken pieces are mixed.
  • Add a tsp of sugar, close lid and cook the chicken in low flame.
  • Open the lid and saute once in a while.
  • Add little water if needed. After the chicken is cooked.
  • Add salt and mix.
  • Garnish with cilantro and serve.
Step wise pictures:
Roast the ingredients and the grind to get powder. 
 Mix them with rest of the ingredients and then marinate the chicken.
 Heat oil in a pan, add onion, cinnamon and cardamom. Then add marinated chicken.
Close the lid and cook. Garnish with coriander leaves.

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