Saturday, 10 March 2018

Kaju chicken/ Chicken kali mirch


Ingrediants

For marination

Boneless Chicken 200 gm
Garlic paste 1 tspn
Ginger paste 1 tspn
Black pepper powder 1/2 tspn
curd 2 tblspn
Vinegar 1 tspn
Salt to taste

For gravyi

boiled Onion paste 1/2 cup
chopped green chilli 2-3
Cashew paste 1 tblspn
Poppy seeds paste 1 tblspn
fresh Cream 3 tblspn
Black pepper powder 1/3 tspn
Bayleaf 1
Black Cardamom 1
Green Cardamom 1
Cloves 2
Cinnamon stick 1"
Salt to taste
Butter



Method

  1. Chicken ko Ginger-Garlic paste, curd, black pepper, vinegar aur salt daal kar raat bhar ke liye ya 5-6 hours ke liye marinate kar den.

  2. Ek pan me 1 tblspn oil garam karen usme chicken pieces ko achchi tarah sunhara hone tak fry karen. Usko nikal kar alag rakh len.

  3. Ab usi pan me butter garm karen. Usme tezpatta, badi ilaychi, choti ilaychi, loung, aur daal chini ki lakdi daal den. Phir usme boil Onion ka paste kati huyi hari mirch add karen aur fry karen.

  4. Ab usme kaju aur poppy seeds ka paste daal kar kuch der cook karen. Ab usme fresh cream daal kar mix karen aur pakaye. Phir usme 1/2 cup paani daal kar pakayen.

  5. Chicken pieces ko gravyi me daal kar halke se mix kare aur kuch minute cook karen.

  6. Ab usme Kali mirch powder aur namak daal kar mix karen aur flame off kar den

  7. Garma garam serve karen.



1.Marinate the chicken with curd, black pepper powder, ginger-garlic paste, vinegar and salt.
Refrigerate 5-6 hours or overnight

2. Heat some oil in a pan add marinated chicken and cook it in Medium to low flame. And keep aside.

3. In same pan heat some butter add Cinnamon stick , black cardamom, green cardamom, Bayleaf,cloves and chopped green chillies. Now add boiled onion paste and chopped green chillies fry well .


4. Add kaju paste , poppy seeds past and mix well and cook about 2-3 min.

5. Add fresh cream mix well. Now add some water and cook few minutes.

6. Add cooked chicken and mix gentley.

7. Now add black pepper powder and salt mix and turn off the flame.

8. Sereve hot with butter nan.

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