500 gms chicken washed and cleaned
1/2tsp haldi (turmeric)
1tsp red chili pwd
2 pinches heeng (asafeotida)
2tbsp tamrind pulp without seeds soaked in warm water
100 gms mixed masoor daal and arhar daal ( red lentil & pigeon pea lentil) washed and soaked in 2 cups of water
1 medium onion sliced thinly
1/2" piece ginger julienned
4 tbsp mustard oil
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp garam masala
1 tsp butter or ghee & 1/2 tsp crushed garlic 1/2 tsp zeera for tampering
heat oil in a pressure pan add heeng then Add onion and cook till golden , add chichen piece haldi chili and salt mix well cook for 3-4 minutes add daals and water mix well cook till one whistle immediately release the pressure so that the pieces remain intact add ginger and tamrind coock on low for 1-2 minutes add kasoori methi and garam masala mix well , heat butter in another pan add zeera when splutter add garlic cook till light brown pour this over cookec daal chicken and cover for 2-3 minutes serve hot with rice or chapati..
1/2tsp haldi (turmeric)
1tsp red chili pwd
2 pinches heeng (asafeotida)
2tbsp tamrind pulp without seeds soaked in warm water
100 gms mixed masoor daal and arhar daal ( red lentil & pigeon pea lentil) washed and soaked in 2 cups of water
1 medium onion sliced thinly
1/2" piece ginger julienned
4 tbsp mustard oil
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp garam masala
1 tsp butter or ghee & 1/2 tsp crushed garlic 1/2 tsp zeera for tampering
heat oil in a pressure pan add heeng then Add onion and cook till golden , add chichen piece haldi chili and salt mix well cook for 3-4 minutes add daals and water mix well cook till one whistle immediately release the pressure so that the pieces remain intact add ginger and tamrind coock on low for 1-2 minutes add kasoori methi and garam masala mix well , heat butter in another pan add zeera when splutter add garlic cook till light brown pour this over cookec daal chicken and cover for 2-3 minutes serve hot with rice or chapati..
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