Wednesday, 27 November 2013


Ingredients :-
Chicken - 250 gms (Boneless)
Hung Curd - 1 n 1/2 cups
Ginger-Garlic Paste - 1 tsp
Poppy Seeds Paste - 1 tsp
Onion - 2 medium nos.
Capsicum - 1 cup
Green Chillies - 3-4 nos.
Garlic Cloves - 8-10 nos.
Crushed Pepper Powder- 1 tsp
Red Chilly Sauce - 2 tsp (OR any one can use Red Chilly Powder also)
Lemon Juice - 2 tsp
Turmeric Powder - 1/2 tsp
A Pinch of Sugar
Salt to taste
Cooking Oil / Butter - 1 tsp

Method :-
Wash and clean the bone less chicken well. Marinade it with the above ingredients (except onion, capsicum, garlic cloves, green chilly) and mix it well. Keep it in refrigerator for 30 minutes or more as your choice. Heat Oil / Butter in a pan. Add thinly sliced onion, whole garlic cloves, capsicum, green chilly and saute for a minute. Then add the marinade chicken and mix it well with the masala. Cover it with a lid and cook in a low flame. Leave it for about 10 minutes again on a low flame by stirring occasionally. If required add 1/2 cup water to it (Optional). I have used thin Coconut Milk in place of water which enhance the texture and flavor of the chicken. Cook the chicken till it is dry and the masala gets well coated over the chicken. Switch off the flame. Garnish with coriander leaves and Serve with Roti, Naan or Pulao...


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