What we need:
Chicken cut into small pieces
Mustered oil (though originally coconut oil is used)
Coriander seeds
Dry red chilies
Black peppercorns
Cumin seeds
Mustard seeds
Fenugreek seeds
Cinnamon
Coconut grated
Ginger-garlic paste
Green chilli
Curry leaves
Onion sliced
Turmeric powder
Salt to taste
Fresh coriander leaves
How we make it:
Heat one tablespoon oil a non stick pan and add coriander seeds, dry red chillies, black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and coconut till fragrant. Remove from flame and grind to a coarse paste adding sufficient quantity water. Heat oil in a non stick pan add ginger garlic paste, green chillies, curry leaves and saute for a minute.Add onions and saute till light brown. Add chicken pieces, turmeric powder, salt and grounded paste and ½ cup water and saute for a minute and let it cook till chicken is tender. Serve hot and enjoy.
Recipe courtesy: Sanjeev Kapoor
Heat one tablespoon oil a non stick pan and add coriander seeds, dry red chillies, black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and coconut till fragrant. Remove from flame and grind to a coarse paste adding sufficient quantity water. Heat oil in a non stick pan add ginger garlic paste, green chillies, curry leaves and saute for a minute.Add onions and saute till light brown. Add chicken pieces, turmeric powder, salt and grounded paste and ½ cup water and saute for a minute and let it cook till chicken is tender. Serve hot and enjoy.
Recipe courtesy: Sanjeev Kapoor
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