Tuesday, 17 November 2015

Kalongi Murgh #sikandalouscuisine

A delicious recipe - adjust sour and spice to suit your taste - yes here I add a touch of jaggery ( unheard of for me ) to give that perfect balance , it helps as I make it spicier than the chili quantity mentioned below.
500 Grams Boneless Chicken ( 700 Grams Chicken On bone better but for parties boneless is easier to handle ).
3 Large Onions - Slice , fry till medium brown , then puree.
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Minced Green Chilies ( adjust ).
3 Tomatoes Pureed.
1 Teaspoon Vinegar/Lemon Juice.
1/2 Teaspoon Jaggery ( optional ).
3 Tablespoon Thick Yogurt.
1 Teaspoon Garam Masala.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder
1 Heaped Teaspoon Kalongi Seeds.
3 Tablespoon Ghee.
150 Ml Water.
Marinate chicken in yogurt , vinegar/lemon juice , garlic , onion and green chili paste for a few hours.
Heat Ghee , sear chicken 5-7 minutes , now add tomato paste , haldi ,dhania powder ,  red chili powder and cook till oil comes up.
Add onion puree , cook another 2-3 minutes, add 150 Ml water and tip in kalonji seed.Cook covered on low till tender.Add vinegar and jaggery if using , give a final 2 minute cook covered.Take off heat , sprinkle garam masala, allow flavors to marry - taste and go for it !

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Director, Asian Hawkers Market Pvt. Ltd.
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