Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Chicken , cut into large pieces |
500 grams |
| 2 |
Onions, finely chopped |
4 |
| 3 |
Ginger-garlic paste |
2 teaspoons |
| 4 |
Tomato, finely chopped |
4 |
| 5 |
Turmeric powder |
1/4 teaspoon |
| 6 |
Red chili powder |
1+ 1/2 teaspoons |
| 7 |
Coriander powder |
1 + 1/2 teaspoons |
| 8 |
Salt |
to taste |
| 9 |
Garam masala |
1/2 teaspoon |
| 10 |
Mustard oil |
2 tablespoons |
| 11 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Heat oil in a pan or karahi over medium-high heat, add onions and fry for 3 minutes, now add ginger-garlic paste and cook until browned. Add tomatoes and all the powdered spices together with 1/2 cup of water and cook until oil comes out on the surface.
Now add chicken and cook until brown and all the moisture is absorbed. Now add enough water to make the gravy, bring to a boil, cover and cook until all the chicken is cooked through and the gravy becomes thick. Garnish it with chopped coriander and serve.
|
| Servings -3-4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
This is the chicken recipe from the Punjabi region of the country. It has all the flavors, it is spicy , tangy and tasty at the same time.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
