Monday, 14 March 2016

Tamatar Dhania Murg #sikandalouscuisine

I took the base of my Green Chicken recipe and adapted it using tomatoes - the results were more than satisfying . Adjust flavors , I make mine very spicy.
450 Grams Boneless Thigh Meat - Cube and marinate in 1 tablespoon garlic paste  and 2 tablespoons lemon juice for 30 minutes.
1 Cup Coconut Milk.
1/2 Teaspoon Sugar.
1 1/2 Teaspoon Mustard Seeds.
Whole Chili - Red or Green, optional.
Make Paste:
2 Tomatoes Pureed.
1 Cup Chopped Coriander Greens.
8-10 Green Chilies.
15 Cloves Garlic.
15-20 Curry Leaves.

Heat oil , crackle mustard seeds along with whole red/green chilies then add chicken , sear over high heat for 4-5 minutes , next add salt and the paste and cook covered on low , keep adding in coconut milk in bits during the cooking till done. Should be ready in 15 minutes .Make it dry or in a gravy - this comes out delicious and cant get simpler .

Administrator  & Hawaldar at Sikandalous Cuisine

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