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Saturday, 17 August 2013

Fiery chili chicken with creamy sauce

Chicken 1 kg 4 pieces
Salt 1 tsp heaped
Lemon juice 2 tbsp
Ginger garlic 2 tbsp
Curry leaves 8 to 10
Whole red chilies 8 to 10
Rice 2 tbsp
Yogurt hanged ½ cup
Coriander leaves 2 tbsp
Oil ¼ cup
Flour ½ cup
Ingredients for tomato gravy
Butter 1 tbsp
Oil ¼ cup
Tomato paste 4 tbsp
Ketchup 4 tbsp
Ginger garlic 1 tsp
Salt ½ tsp
Allspice ½ tsp
Chili powder ½ tsp
Cream ½ cup
Kasori methi 1 tsp
Sugar 1 tsp
Coriander leaves chopped 1 tbsp
Method for chicken
Give deep cuts on chicken pieces, make a fine paste by grinding together red chili, curry leaves, ginger garlic and rice to a smooth paste, mix in lemon juice, salt, yogurt, marinate chicken with this paste leave it for at least 4 hours, heat oil in a pan roll in the marinated chicken pieces in dry flour and cook in ¼ cup oil for 10 to 15 minutes. Add half cup water cover and cook till chicken tender. Now make creamy sauce by heating butter and oil in a pan add tomato paste, ketchup, ginger garlic, salt, allspice, chili powder, cream, fry well add sugar and kasori methi, put prepared chicken pieces in the sauce leave it on dum for 10 minutes serve garnished with coriander leaves

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