Wednesday, May 7, 2014


(Royal Dish)

1 chicken- cut into 8 pieces
5-6 tbsp oil
4-5 cloves
1 tej patta
1" dalchini
ginger-garlic paste 1 tsp

For the Marinade :

  3-4 tbsp curd
1 tbsp red chilli powder
salt, or to taste,
1/2 tsp haldi
saunf/fennel powder - 1tsp
saunth/ginger powder  1 tsp 

  ONION SHALLOT Emulsion - 2 tbsp

Grind Together :

  1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Mix together all the ingredients of the marinade - curd, saunf, sonth, salt, red chilli, haldi, Add chicken. Let it marinate for 2 -3 hours. 

  Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes 

  Add ginger garlic paste .
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes. Add 1 cup water.

  Cover and cook on low heat till it is done 80 percent.

Then add Onion and shallot emulsion.
Cook at low heat till chicken is done.
Serve with Roomali Roti / Rice

For Onion Shallot Emulsion
Onions ~ 1kg.
Shallots ~ 1 kg.
Mustard Oil ~ ½ kg.
Ghee ~ 100 gms.


Peel and cut off the hairy roots and green tops of Onions and Shallots.

Chop these, lengthwise, into uniform pieces.

In a kadhai, heat the oil till foam disappears, and then add ghee. Deep fry the chopped Onions and Shallots on medium heat, turning these regularly by means of a perforated ladle

When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer.
This oil can be used for cooking, or for future frying of Onions and Shallots.

Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle

Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use in various Dishes as a seasoning.

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