BY CHEF DEBDUTTA BANERJEE
( EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI, CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Chicken -800 gms
2. Oil/GHEE -80 mls
3. Ginger & Garlic Paste -60 gms
4. Onions -200 gms
5. Tomato -200 gms
6. Green Chili -40 gms
7. Red Chili Powder -20 gms
8. Turmeric Powder -20 gms
9. Coriander Powder -20 gms
10. Cumin Seeds -16 gms
11. Bay leaves -2 gms
12. PepperCorns -2 gms
13. Whole Red Chilies -2 gms
14. Brown Cashew Nut Paste -120 gms
15. Coriander Leaves -20 gms
16. Salt -20 gms
17. Garam Masala -20 gms
METHOD:
•Heat oil in a non-stick kadai. Slice onions and add and sauté.
•Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.
•Chop tomatoes into a puree in a blender. When onions are lightly browned add ginger-garlic paste and sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir.
•Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashew nut paste and mix well. Cover and cook.
•When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done.Switch off heat and let it stand for 5 minutes.
• Serve hot Pearl Millet Kari Adal top with Spiced Chicken garnished with chopped coriander leaves
Advertisement:
Add Comment