Sunday, April 27, 2014

Chicken roast curry

Chicken roast curry


Ingredients


Chicken 800 gms

Red onion 2 chopped
Tomato  2 (puree )
Cumin seeds 2 tsp
Corriander seeds 1 tsp
Red chilli pwdr 1 tsp
Turmeric powder 1/2 tsp
Salt
Egg 1
Garlic paste 1 tbsp
Ginger paste 1 tsp
Corriander leaves few
Green chilli 1
White oil 3 tbsp
Method
Dry roast cumin and corriander seeds. Ground coarse powder.
In a glass bowl add cumin n corriander coarse powder. Add ginger garlic paste, salt and crack one egg. Beat eveything well. Put chicken pieces in it and rub with wet masala.
Keep in refrigerator for one hour to develop the flavours.
In a wok heat oil add chopped onion. Sautee till pink. Then add tomatoes and sautee till tomato cooks and mssala leaves oil.
Switch off gas and let it cool and take out bhuna onion and tomatoes  leaving oil behind .
Blend onion tomato masala to paste.
In same wok  with leftover oil add chicken with marinade and add red chilli powder and turmeric powder and let it cook at low heat for fifteen minutes.
When chicken is well roasted and sealed add onion tomato masala paste.
   Cook chicken in masala till everything mingles well.
Adjust seasoning
Keep consistency of curry as per your choice.


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