Monday, February 10, 2014

Spicy Kashmiri Chicken Curry

Mirchi Kokkur

Spicy chilli chicken curry


Chicken 1 kg
Tomato paste 1 cup
Yoghurt 1/2 cup
Kashmiri Chilli powder 2-3 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Cloves 2
Cardamom 2
Cinnamon stick 1
Bay leaf 1
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Aniseed powder 1 tsp
Salt to taste


Method
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Heat oil in a pan. Add red chilli powder, cloves, cardamom, cinnamon stick and bay leaf. Cook for a minute with few drops of water.
Add ginger and garlic paste and fry for a couple of more minutes. Add yogurt and cook till the raw smell of the curd disappears.
Then add the chicken and fry again for five minutes.
Add coriander and cumin powder and salt.
Put in a cup of water with the chicken, cover and cook for about 15 minutes until it is three-fourth done.
Add tomato paste, stir well on low flame.
When the chicken is almost done,  add all the spices, coriander leaves and green chillies.
Cover and turn off the stove after a minute.


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