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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 3 |
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From the Thursday magazine(submitted by Mehru) Ingredients:
1/2 kg chicken, cut into small pieces |
2 tablespoons gram flour |
1 large onion, finely chopped |
2 cups low-fat plain yogurt, beaten |
1 1/2 teaspoons coriander powder |
1 teaspoon cumin powder |
1/4 teaspoon turmeric powder |
1 tablespoon ginger-garlic paste |
4 tablespoons oil |
1/4 teaspoon garam masala powder |
1 tablespoon ghee |
1/4 teaspoon methi seeds |
3 -4 red chilies |
1/4 teaspoon cumin seed |
salt |
4 teaspoons roasted sesame seeds |
2 tablespoons fresh coconut, grated |
8 -10 pistachios |
8 -10 almonds |
4 -5 green chilies |
Directions:
1. Heat oil in a skillet.
2. Saute the onion in it till it turns light brown.
3. Add ginger-garlic pastes and saute till the raw smell is gone.
4. Add turmeric, corriander, cumin, garam masala powders and salt.
5. Fry well.
6. Now, add the chicken pcs.
7. Stir-fry, allowing the spices to blend with the chicken.
8. Fry until the chicken is nicely browned.
9. Cook for 15-20 minutes on low flame.
10. Put the yoghurt in a bowl.
11. Add gramflour, 1/2 cup water and the ground paste to it.
12. If the mixture is too thick, you can add some more water.
13. Add the yoghurt mixture to the chicken.
14. Bring to a boil on low flame, stirring all the time, to prevent curdling.
15. By now, the chicken will be tender.
16. Check for this.
17. If not, then cook for a few more minutes on low flame.
18. Just before serving, prepare the following seasoning:.
19. Heat ghee in a pan.
20. Add methi seeds, cumin seeds and red chillies.
21. Once these stop sizzling, toss this mixture into the chicken.
22. Stir well and serve hot with rotis, naan or parathas.
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