Tuesday, 9 June 2015

Chicken Luga Lipta .

800 Grams-1 Kg Chicken.
Spice to be dry roasted and powdered: 1 Teaspoon Black Pepper corn. 1" Cinnamon. 1 Teaspoon Aniseed.
1 Teaspoon Jeera
1 Teaspoon Coriander Seeds.
Seeds of 2 Green Cardamon 6-8 Cloves.
Other Ingredients:
2 Tablespoons Hung Curd.
1 Large Onion Sliced - fry till golden brown in ghee , strain and grind to a paste . set aside for later use.
1 Tej Putta.
2 Black Cardamons.
1 Medium Onion - Chopped.
1 Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Kasoori Methi.
1-2 Tablespoons Chopped Dhania.
Juice of One Lemon - Optional
1 Tablespoon Ghee

Dry roast the spice and grind to a fine powder , add along with 2 tablespoons hung curd and marinate chicken , set aside for an hour or so.In the same ghee you fried onions in , add tej putta along with 2 black cardamon . When they emit that bouquet of warm flavors then add one small chopped onion , saute till golden brown . Add the chicken, bhuno over high heat to sear - perhaps 7-10 minutes , reduce heat , cook covered adding a bit of water as and when needed . When chicken is 75 % done , add the onion paste along with ginger garlic paste . I also add dried red chiles .Cook covered till done , then add kasoori methi , chopped dhania and lemon juice, adjusting the amount of gravy you would like to have by adding water accordingly .I keep this with a thick gravy. For that magical touch , add 1 tablespoon of hot ghee over the dish when ready to serve .
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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