| By : Harinder Kaur ( Posted on :26 Feb, 2007 ) | Total Views : 591 | Previous | Next |
Ingredients
1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion (Pyaj)
11/2 tsp Garlic Paste (Lasun Paste)
1 tsp Ginger Paste (Adrak Paste)
1/2 grated dry Coconut (Nariyal)
10 Cloves (Lavang)
1inch long piece of Cinnamon (Tuj/Dalchini)
1 1/2 tblsp Black Cumin Seed (Jeera)
3 cut into pieces dried Red Chili (Lal Mirchi)
11/2 tblsp Poppy seeds (Khuskhus)
To taste Salt (Namak)
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds (Dhania)
2 cup Coconut Milk (Nariyal Ka Doodh)
1/2 cup stirred Plain Yogurt / Curd (Dahi)
1 tblsp Raisins (Kishmish)
1 tblsp Cashewnut (Kaju)
3 tblsp Ghee / Vegetable Oil
Directions
1.Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
2.Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
3.Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
4.Stir fry till cashew nuts turn golden.
5.Now add chicken pieces to it and fry well.
6.Lower the flame and cover the pan.
7.Put a little water on the lid and cook till almost done.
8.Heat the remaining oil in a large pan and add onion.
9.Fry till it becomes translucent.
10.Add the grinded paste and stir fry and add curd and stir for two minutes.
11.Add the cooked chicken and 2 cups of water, and bring to boil.
12.Add coconut milk and stir well.
13.Boil only once to avoid curdling.
14.Serve hot with rice, pooris or roti.
