Indian Recipes
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Ingredients
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| 1 |
Chicken , remove the skin and cut into large pieces |
1 kg |
| 2 |
Onions , thinly sliced |
4 |
| 3 |
Grated onions |
1 cup |
| 4 |
Ginger- garlic paste |
1 tablespoon |
| 5 |
Yogurt or curd |
1/2 cup |
| 6 |
Bay leaf |
1 |
| 7 |
Cumin seeds [jeera] |
1 teaspoon |
| 8 |
Whole peppercorns |
6 |
| 9 |
Cloves |
4 |
| 10 |
Fenugreek seeds [methi dana], roasted and powdered |
1 teaspoon |
| 11 |
Turmeric powder |
1/2 teaspoon |
| 12 |
Salt |
to taste |
| 13 |
Coriander powder |
1 tablespoon |
| 14 |
Red chili powder |
2 teaspoons |
| 15 |
Green chilies, sliced |
3 |
| 16 |
Garam masala |
1 teaspoon |
| 17 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| 18 |
Ghee or oil |
1/2 cup |
| Method |
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Heat ghee or oil in pan, add bay leaf, cumin seeds, peppercorns, cloves and
stir, then add fenugreek powder and stir for 1 min. Now add grated onions
and cook for 2 mins, then add ginger-garlic paste and cook on high until light
brown. Then add all the powdered spices and yogurt with 1/2 cup of water, stir
and cook until oil comes out, then add chicken, mix well to coat all over and
fry for 5 mins. Now add green chilies and sliced onions and cook until oil
separates [12 mins] and chicken becomes tender. Garnish it with coriander
and serve.
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| Servings -6 |
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| Introduction
of the dish |
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The name of this dish translates literally as-two onions. It has
never been settled whether this means the onions are added in two forms-raw
and fried-or at two different stages of cooking, or means the dish has twice as
much onions as most other preparations of this type.
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