| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 600 |
g |
Chicken; cut into large |
|
|
; pieces |
|
|
Oil or butter |
| 3 |
|
Tomatoes; cut into thick |
|
|
; slices (250 g) |
| 1 |
|
Bay leaf |
| 200 |
ml |
Curd |
| 1 |
tb |
Salt; (15 g) |
| 1 |
tb |
Chilli powder; (15 g) |
| 1 |
tb |
Ginger-garlic paste; (15 g) |
| 1 1/2 |
ts |
Garam masala powder; (7 g) |
| 10 |
g |
Cashewnuts; powdered |
| 7 |
|
Almonds; powdered |
| 10 |
g |
Coriander-cumin powder |
| 5 |
g |
Desiccated coconut |
| 1/2 |
ts |
Turmeric powder; (2 g) |
|
|
A few strands saffron |
| 4 |
|
Green chillies; slit lengthwise |
| 50 |
g |
Coriander leaves; chopped fine |
| 2 |
|
Onions; ground to a paste |
|
|
; and fried till |
|
|
; golden (100 g) |
INSTRUCTIONS
MIX FOR THE MARINADE
MAKE slits in the chicken pieces and apply the marinade mixture. Keep
aside for two to three hours. Heat four tbs oil or butter in a pan.
Add the tomato slices, fry for two minutes and remove from oil. Keep
them aside. Add the bay leaf and fry for a minute. Add the marinated
chicken and fry for five minutes on high heat. Add one cup water and
simmer for about 20 minutes or till done. Serve hot, garnished with
the fried tomato slices.
Converted by MC_Buster.
NOTES : Chicken pieces marinated in saffron-almond-cashewnut paste
Converted by MM_Buster v2.0l.
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