Posted by olivia lewis on 5:58 AM
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| Ingredients
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| Chicken |
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1kg |
| Vegetable
Oil |
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2 tbsp |
| Vlarified
Butter (Ghee) |
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0.30 cup |
| Yogurt |
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2 cups |
| Leaves |
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2 Bay |
| Onions |
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3 medium |
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| Masala for
sauce |
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| Cinnamon
Sticks (flat) |
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1/2 inch |
| Aniseed
(Saunf) |
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11/2 tsp |
| Cumin Seeds
(Cumin, Jeera) |
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1 tsp |
| Dry Red Chili |
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4 medium |
| Cloves
(Whole) |
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5 PCS |
| Ginger
Paste |
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2 tsp |
| Saffron |
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1 pinch |
| Salt to
taste |
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| Method |
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| * Cut
chicken into large pieces. |
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| * Roughly
chop onions and fry in oil, until brown. Then, make them into a paste. |
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| * Heat ghee
in a wide skillet and fry chicken pieces, on high heat, until brown. |
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| * Add yogurt
and cook on high heat until all of it is absorbed and the meat looks
dry. |
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| * Grind
together the "masala for sauce" ingredients and add the mixture to
the above. |
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| * Add 1 cup
water and cook for fifteen minutes on low heat, until, you see oil coming to
the top. |
| * Add salt
to taste, bay leaf, onion paste and fry for five minutes on medium
heat. |
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