Adapted from The Bengal Cook Book
500 Grams Boneless - Cut to size.
60 Ml Oil
1 large Onion Finely Sliced.
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste.
2-3 Dried Red Chilies
1 Tablespoon Lemon Juice.
Poppy Seed Mix
1/2 Teaspoon Jeera
1 Teaspoon Coriander Seeds.
1/2" Stick Cinnamon.
Seeds From 3-4 Green Cardamon
1 Tablespoon Poppy Seeds.
3-4 Green Chilies
Dry roast all the ingredients listed under the mix except for the green chiles . Cool and zap / grind with the green chiles to a powder.
Take salt , half the powder and 1 teaspoon mustard oil and marinate the chicken for 30 minutes.
Heat oil , fry onions till light golden , add ginger garlic paste , red chiles and the balance of the poppy seed mix saute a minute or so , then add the chicken. Cook over high heat to seal , about 2-3 minutes , then cover and cook on very low heat for another 12-15 minutes till done.Add lemon juice and adjust flavors . The recipe also calls for 1 teaspoon of sugar in the end which I didn't add .
This is a tender and delicious chicken .
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