INGREDIENTS
1 kg chicken (cut into pieces)
Curd/ ½ coconut milk
A (grind)
2 med onions
1 ½ “ ginger
1 pod garlic
6 Kashmiri chilies
6 cloves
3 cardamoms
3” cinnamon
1 ½ tsp jeera
½ tsp haldi powder [turmeric]
1 large tomato (chop)
1 ½ tbsp oil
METHOD:
Fry A and haldi on a low-medium flame in a non-stick pan for 10-15 minutes. Add chicken pieces with salt. Fry on high flame, then add tomato and curd/ coconut milk. Lower flame and cover till tender.
1 kg chicken (cut into pieces)
Curd/ ½ coconut milk
A (grind)
2 med onions
1 ½ “ ginger
1 pod garlic
6 Kashmiri chilies
6 cloves
3 cardamoms
3” cinnamon
1 ½ tsp jeera
½ tsp haldi powder [turmeric]
1 large tomato (chop)
1 ½ tbsp oil
METHOD:
Fry A and haldi on a low-medium flame in a non-stick pan for 10-15 minutes. Add chicken pieces with salt. Fry on high flame, then add tomato and curd/ coconut milk. Lower flame and cover till tender.
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