BY CHEF SURAJIT BANERJEE,
EXECUTIVE CHEF,
MARASA SAROVAR BODHGAYA
INGREDIENTS:
curry cut chicken -225 gms
Ginger-garlic paste -20 gms
mustard seeds -15 gms
Urad daal -15 gms
Whole chillies -15 gms
Curry leaves -10 gms
Ginger -20 gms
Onions- 25 gms
Chilli flakes -20 gms
Haldi -10 gms
Salt -2 gms
Shredded coconut – 30 gms
Broken cashew -25 gms
Curd – 30 gms
Flour -25 gms
Oil – 0.045 lt
Coriander leaves -15 gms
METHOD:
Cooking Procedures :Make a paste of shredded coconut and cashews. Mix curd and flour to a smooth consistency. Wash chicken well. Add ginger-garlic paste, salt, and enough water to cover the chicken. Cook it.Once well done, remove the broth .Take out the chicken pieces and fry them lightly in oil. Keep aside. Put mustard seeds and urad daal in hot oil so that it splutters. Add whole chillies, curry leaves, and ginger and stir. Add finely cut onions and fry till light brown. Add crushed chilli, turmeric powder, and coconut-cashew paste and sauté till the oil separates. Add curd-flour mix and water to the sautéed mixture and stir up to a boil. Check for salt. Add fried chicken pieces and simmer for a few minutes. Garnish with coriander leaves. “
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