HI TRIED OUT A VERY LIGHT CHICKEN RECIPE..THIS DISH IS FLAVORED WITH DRIED FENUGREEK LEAVS AND EMITS A WONDERFUL AROMA OF FRESHLY CRUSHED WHOLE SPICES......IT CALLS FOR CHICKEN W BONES BUT I MADE MINE BONELESS.....HERE GOES THE RECIPE
KASOORI KHARA MASALA MURG(INDIAN CHICKEN WITH WHOLE SPICES AND FENUGREEK)
SERVES 4-5
INGREDIENTS
.1 MED SIZED CHICKEN(800 GM) CUT INTO 8-12 PIECES(I USED ALL SAME QUANTITIES WITH 300 GM BONELESS CHICKEN)
.1 CUP CURD(THICKISH)
.SALT TO TASTE
.4-5 TABLESPOON OIL(I USED JUST 1)
.2 DRY RED CHILLIES BROKEN UP
.3 LARGE ONIONS CHOPPED FINE
.2 TABLESPOON CHOPPED GARLIC
.2 TABLESPOON CHOPPED GINGER
.2 GREEN CHILLIES CHOPPED(I SLIT MINE)
.1 TSP DHANIYA/CORIANDER PWDR
.1/2 TSP RED CHILLI PWDR
.2 LARGE TOMATOES V FINELY CHOPPED
.4 TABLESPOON KASOORI METHI(DRIED FENUGREEK LEAVES)
SABOOT MASALE:1 MOTI ELAICHI(BROWN CARDAMOM),2 CHOTTI ELAICHI(GREEN CARDAMOM),1 INCH STICK DALCHINI/CINNAMON,3 LAUNG(CLOVES),1 TSJ PATTA(BAY LEAF)
METHOD
1)MARINATE CHICKEN IN CURD AND SALT.KEEP ASIDE 30 MINS
2).HEAT OIL IN A HEAVY BOTTOMED PAN.REDUCE FLAME AND ADD BROKEN CHILLIES,CHOPPED ONIONS AND ALL THE GARAM WHOLE M ASALAS.
3)STIR FRY ON MED TILL ONIONS ARE GOLDEN BROWN
4)ADD CHOPPED GINGER AND GARLIC.STIR 1 MIN.REDUCE HEAT
5)ADD GREEN CHILLIES,RED CHILLI PWDR AND CORIANDER PWDR.MIX
6)ADD TOMATOES AND STIR FRY TILL OIL SEPARATES OR TOMATOES GET SOFT.
7)ADD CHICKEN.STIR FRY 2-3 MINS ON MODERATE FLAME AND THEN LOWER HEAT.
8)COVER AND COOK STIRRING OCCASIONALLY TILL CHICKEN IS TENDER AND MASALA COATS CHICKEN.SPRINKLE SOME WATER IN-BETWEEN IF NEEDED.
9)ADD KASOORI METHI AND STIR TO MIX WELL
.GARNISH WITH GINGER STICKS AND CORIANDER LEAVES
STEP BY STEP LINK TO PICS
http://www.facebook.com/
KASOORI KHARA MASALA MURG(INDIAN CHICKEN WITH WHOLE SPICES AND FENUGREEK)
SERVES 4-5
INGREDIENTS
.1 MED SIZED CHICKEN(800 GM) CUT INTO 8-12 PIECES(I USED ALL SAME QUANTITIES WITH 300 GM BONELESS CHICKEN)
.1 CUP CURD(THICKISH)
.SALT TO TASTE
.4-5 TABLESPOON OIL(I USED JUST 1)
.2 DRY RED CHILLIES BROKEN UP
.3 LARGE ONIONS CHOPPED FINE
.2 TABLESPOON CHOPPED GARLIC
.2 TABLESPOON CHOPPED GINGER
.2 GREEN CHILLIES CHOPPED(I SLIT MINE)
.1 TSP DHANIYA/CORIANDER PWDR
.1/2 TSP RED CHILLI PWDR
.2 LARGE TOMATOES V FINELY CHOPPED
.4 TABLESPOON KASOORI METHI(DRIED FENUGREEK LEAVES)
SABOOT MASALE:1 MOTI ELAICHI(BROWN CARDAMOM),2 CHOTTI ELAICHI(GREEN CARDAMOM),1 INCH STICK DALCHINI/CINNAMON,3 LAUNG(CLOVES),1 TSJ PATTA(BAY LEAF)
METHOD
1)MARINATE CHICKEN IN CURD AND SALT.KEEP ASIDE 30 MINS
2).HEAT OIL IN A HEAVY BOTTOMED PAN.REDUCE FLAME AND ADD BROKEN CHILLIES,CHOPPED ONIONS AND ALL THE GARAM WHOLE M ASALAS.
3)STIR FRY ON MED TILL ONIONS ARE GOLDEN BROWN
4)ADD CHOPPED GINGER AND GARLIC.STIR 1 MIN.REDUCE HEAT
5)ADD GREEN CHILLIES,RED CHILLI PWDR AND CORIANDER PWDR.MIX
6)ADD TOMATOES AND STIR FRY TILL OIL SEPARATES OR TOMATOES GET SOFT.
7)ADD CHICKEN.STIR FRY 2-3 MINS ON MODERATE FLAME AND THEN LOWER HEAT.
8)COVER AND COOK STIRRING OCCASIONALLY TILL CHICKEN IS TENDER AND MASALA COATS CHICKEN.SPRINKLE SOME WATER IN-BETWEEN IF NEEDED.
9)ADD KASOORI METHI AND STIR TO MIX WELL
.GARNISH WITH GINGER STICKS AND CORIANDER LEAVES
STEP BY STEP LINK TO PICS
http://www.facebook.com/
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