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Ingredients (Measurement Conversion Calculator) Vinegar - 1/2 cup
Green chilli - 7-8, blended
Cardamom powder - 1 teaspoon
Cinnamon powder - 1 teaspoon
Clove powder - 1 teaspoon
Onion - 2, chopped and 2, blended
Salt - to tast
Nutmeg powder (jaiphol) - 1 teaspoon, soaked in 1/2 cup milk
Mace powder (javetri) - 1 teaspoon, soaked in same 1/2 cup milk
Chicken - 500 gm
Ginger paste - 50 gm
Saffron - 1 teaspoon, soaked in same 1/2 cup milk
Cumin powder - 1 teaspoon
Garlic - 7-8 cloves, chopped
Butter - 100 gm
Directions
Marinate the chicken pieces with salt and vinegar and leave aside for half an hour. Heat butter in a pan and fry the chicken pieces and keep aside. Fry the chopped onions with the remaining butter. Add salt, garlic, ginger paste, cumin powder and green chilli paste to the pan. Stir constantly for 6-7 minutes. Add chicken pieces and stir constantly for 6 more minutes. Add clove, cinnamon and cardamom powder and stir for 1 minute. Add hot water to the pan, cover and let the chicken cook at low heat. Remember not to add too much water as the water from chicken will be enogh for cooking. When the chicken is tender, add the milk with nutmeg powder, mace powder and saffron. Stir for 1 minute, and leave at low heat for sometime until the gravy thickens. Serve hot with any Indian rice or bread item.
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Non-vegetarian dish, Served as main course
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