Monday, 27 April 2015

Chicken Shiken Curry

1 Kg Chicken.
1 Tej Putta
2 Black Cardamon.
1 Teaspoon Kilonj Seeds.
2 Teaspoon Kashmiri Red Chili Powder.
1 Teaspoon Dhania Powder
1/2 Teaspoon Haldi.
2 Onions - Puree.
2 Tomatoes - Puree.
Dried Red Chilies - To taste.
1 Teaspoon Ginger Paste.
1 Tablespoon Garlic Paste.
1/3d Cup Chopped Dhania Stems.
1 Tablespoon Lemon Juice
Make Powder:
1 Teaspoon Fennel.
1 Teaspoon Black Peppercorns.

Heat mustard oil till smoking,  splutter kilonji seeds and add tej putta and black ardamons ,when aromatic  remove from heat and dried red chilies , add red chili powder , haldi and dhania powder . This will give you a lovely color .Return to heat , stir in 60 ml water , cook 30 seconds , add onions and cook till brown.
Tip in chicken , increase heat to maximum , and cook 5-7 minutes to sear .Add tomatoes and salt cook covered on medium heat another 10 minutes till oil separates and then chick in 90% done.
Now add ginger garlic paste along with powdered fennel and peppercorn , add water to get the desired gravy , cook covered another 5-6 minutes till done.
Take off heat , stir in lemon juice and chopped dhania stems , and leave covered for dhania to flavor your chicken beautifully .Garnish with dhania leaves.

Sikandalous Cuisine

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