Tweet
Pakistani chicken dish, enjoy with palin roti, naan or plain rice.
Ingredients:
Chicken - 1 Whole
Wheat Flour - 1 Tbsp
Ginger Paste - 2 Tsp
Garlic Paste - 3 Tsp
Garam Masala - 2 Tsp
Keora Water - ½ Cup
Sour Curd - 200 Gm
Whole Red Chili - 8
Ghee - 2 Tsp
Onions - 4
Bay Leaves - 2
Peppercorns - 10
White Oil - 4 Tbsp
Salt - To Taste
Water - 1 Cup
Sugar - ¼ Tsp
Green Chilies - 2
Raisins - To Taste
Coriander Leaves (Chopped) - 1 Tbsp
Green Cardamom - 2
Cinnamon - 2”
Clove - 2
Directions...
Make paste of garlic & ginger. Now rub ginger & garlic paste to chicken pieces and keep aside to marinate for about 1 hour.
Chop onion in big pieces.
Beat curd with 2 tsp of water and mix with onion pieces.
Heat ghee in a pan. Add bay leaves, peppercorns, whole red chilies, cloves, cinnamon, green cardomom.
Add chicken pieces and fry for five minutes.
Add the onion, prepared in step 3. Pour 1/2 cup of water. Bring to a boil.
Add sugar and salt to taste. Mix well.
Cook on low flame, cover and simmer until chicken becomes tender.
Add raisin and green chilies and cook for 2-3 minutes, cook till oil separate from mixture.
Garnish with chopped coriander leaves.
Serve hot with plain roti, parantha or white rice.
Ingredients:
Chicken - 1 Whole
Wheat Flour - 1 Tbsp
Ginger Paste - 2 Tsp
Garlic Paste - 3 Tsp
Garam Masala - 2 Tsp
Keora Water - ½ Cup
Sour Curd - 200 Gm
Whole Red Chili - 8
Ghee - 2 Tsp
Onions - 4
Bay Leaves - 2
Peppercorns - 10
White Oil - 4 Tbsp
Salt - To Taste
Water - 1 Cup
Sugar - ¼ Tsp
Green Chilies - 2
Raisins - To Taste
Coriander Leaves (Chopped) - 1 Tbsp
Green Cardamom - 2
Cinnamon - 2”
Clove - 2
Directions...
Make paste of garlic & ginger. Now rub ginger & garlic paste to chicken pieces and keep aside to marinate for about 1 hour.
Chop onion in big pieces.
Beat curd with 2 tsp of water and mix with onion pieces.
Heat ghee in a pan. Add bay leaves, peppercorns, whole red chilies, cloves, cinnamon, green cardomom.
Add chicken pieces and fry for five minutes.
Add the onion, prepared in step 3. Pour 1/2 cup of water. Bring to a boil.
Add sugar and salt to taste. Mix well.
Cook on low flame, cover and simmer until chicken becomes tender.
Add raisin and green chilies and cook for 2-3 minutes, cook till oil separate from mixture.
Garnish with chopped coriander leaves.
Serve hot with plain roti, parantha or white rice.
Comment