| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mughlai |
India acces, Non veg |
1 |
Servings |
INGREDIENTS
| 750 |
g |
Chicken, cut into small |
|
|
pieces with only |
|
|
few bones left in |
| 250 |
g |
Small potatoes |
| 3 |
|
Sized onions |
| 3 |
T |
Fresh coriander leaves |
|
|
broken-up |
| 1 |
|
1/2 inch lon ginger |
| 1/2 |
t |
Chilli powder |
| 2 |
t |
Garam masala |
| 6 |
|
Cloves garlic |
| 4 |
|
Sized tomatoes |
| 2 |
c |
Stale curd |
| 2 |
t |
Turmeric |
| 2 |
c |
Water |
|
|
Salt to taste. |
INSTRUCTIONS
Scrub and boil unpeeled potatotes. When cool, peel them off and cut
them in halves lengthwise, and place in a shallow dish. Mince onions,
garlic, herbs and ginger together, mix them with salt, garam masala,
chilli powder and the stale curd. Take half of this onion mixture and
mix the potatoes and well washed pieces of chicken with it. Keep it
aside for 1 to 2 hours. Now take a large, heavy aluminium saucepan,
fry the remaining of the onion mixture in ghee. Add turmeric, and soon
after put in the sliced tomatoes, and fry gently for a little while
longer. Now add seasoned pieces of chicken, mix thoroughly and fry for
5 to 10 mts. Next add the 2 cupfuls of warm water, bring it to boil,
then turn the heat low and cook with the lid on until the chicken is
tender. It would be so in about one and half hours.Add now the
seasoned potatoes, carefully mixing them in with the chicken. Should
you feel so add a little more hot water and simmer on the gas ring or
in the oven for 30 mts. Serve it with pulao or other vegetable dishes.
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