Monday, 15 August 2016

Tari Wala Chicken #sikandalouscuisine​


1 Chicken 800 grams-1kg - Cut to size
​ , make slits and marinate in 1 tablespoon ginger paste and 1 tablespoon curd for 30 minutes.​
4 Tablespoons Ghee.
2 Onions - Sliced.
3 Tomatoes - Pureed.
​1 Teaspoon Ajwain.​
1 Tablespoon Garlic Paste.
Green Chili Paste ( Optional ).
Haldi.
Salt.
​2 Teaspoons Kashmiri​
 Chili Powder ( color ).

Spice Mix - in a bit of ghee roast , don't burn , cool and grind to a powder
10-12 Black Pepper.
4 Cloves.
1 Teaspoon Jeera.
3 - 4 Green Cardamons .

Heat ghee , add 
​ajwain , when aromatic add a 1/2 teaspoon of Kashmiri mirchi powder ( will set base for color ) and onions ,cook till onions loose shape and are light
ly coloured . Now  increase heat and add in ​
the chicken 
​, bhuno  for about 
10 minutes
​ to sear well
,
​then reduce heat ​
 cook covered slowly extracting all the juices.

Next add the tomato puree , 
​garlic​
 paste along with salt and haldi . I also add green chili paste.Cook 10 minutes till oil separates . Now add  
​balance Kashmiri​
 red chili powder and the ground spice.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy. 
​Take off adding a teaspoon of ghee. This comes out delicious.​

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