Method:
1. Marinate 1.5kg chicken with salt, pinch of turmeric powder, 2tsp ginger garlic paste & dash of vinegar. Keep aside.
2. Ground paste: 20 red chillies, tamarind, 2tsp coriander, 5-6 garlic pods.
3. In a pan heat 1tbsp oil, fry 15-20 crushed & peeled garlic until lightly brown.
4. Add ground paste & fry until raw smell goes away.
5. Add marinated chicken, cover & cook on high flame.
Goes well with ghee rice. Simple and tasty!
SPICY CHICKEN CURRY..
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Recipe.. For 1kg Chicken ...fry lightly around 5 onions..along wid one glass grated coconut...7 bedagi chillis...5 spicy red chillis (roasted in oil )...few garlic flakes...lil coriander seeds..jeera ..lavang..fry till light brown...add a pc of ginger too..grind to a fine paste...keep aside..marinate d chicken pcs in curds,salt and lil tumeric for half an hour....take a kadai...fry 2 onions till light brown..add 2 tomatoes finely chopped...fry again...finally add d ground masala and chicken pcs...cook till done...garnish wid coriander leaves..u can make this wid eggs too...
GINGER CHICKEN
ReplyDeleteRecipe: marinate 1 kg chicken with juice of a lime, salt , pepper powder.
Fry in oil, Sliced 6 onions, 6 green chillies slit and 10 garlic flakes chopped fine and keep aside.
Grind 10 red chillies 2 tsp jeera and a small piece of turmeric and keep aside.
Make a paste of 50 gms ginger and extract juice. Allow it to stand for 5 mts and take d above water for further use.
Method: Fry marinated chicken in ghee , for a while, add d ground masala, and cook for 5 mts. Then add d ginger water and mix well. Simmer for another 5 mts. Add 1 cup tomato ketchup/sauce along with d fried onion green chillie mixture and cook for another 10 mts. Enjoy
ReplyDeleteCHICKEN CURRY / KORI GASHI
1kg Chicken, 10-12 byadgi chillies, 4-5 small fried red chillies, 2 tsp dhania seeds, 1/2 tsp methi seeds, 1 tsp mustard seeds, 1/2 inch dalchini, 1 pod garlic, marble sized tamarind, 1.5 tsp jeera, 1/2 tsp haldi pdr
Roast dhania, methi, mustard, dalchini and byadgi chillies in oil till u get a nice aroma. Keep aside.
Grind it along with jeera, garlic, Tamarind, small red chillies, and haldi into a fine paste.
Heat ghee in a pan. Add curry leaves and 2 sliced onions. Fry till it turns brown. Add 1 chopped tomato and fry for a minute. Add the ground masala anf fry for 5 mins. Add the chicken, water, salt and 1 tsp sugar and cook till chicken is done.
Meanwhile extract 1 cup of coconut milk. Add it to the chicken when it is done. Bring to a boil
KULCHAS/NAAN ROTTI
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Make a dough with maida luke warm water,2 tablespoons curds and little milk and pinch of baking soda ,little salt and sugar.Keep the dough covered with a wet cloth for one hour .then roll amd make kulchas.Actually kulchas are made in a tandoor.But you can make it in oven.I made it on a skillet.Kulchas taste good when made in a tandoor.Apply butter and enjoy....
CHICKEN PEPPER FRY
ReplyDeleteMethod:-marinate 1 kg chicken with little salt,turmeric pwr.
In a pan heat little butter fry 2 onion till slightly color change.Now add chopped garlic 10 flakes and curry leaves.fry for a while.add green chilly(4-5) n crushed pepper 2 tsp fry for a while .add little sugar n soya sauce.stir for 2 min.add marinated chicken,little water.cover n cook till done.finally add lime juice n serve hot....