Ingredients:
Chicken cut into 8 pieces on the bone 1 medium
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Coriander seeds 2 tablespoons
Fennel seeds (saunf) 1 teaspoon
Black peppercorns 10-15
Cloves 6-8
Poppy seeds (khuskhus/posto) soaked 2 tablespoons
Ginger 1 inch pieces chopped 2
Garlic chopped 10-12 cloves
Green chillies roughly chopped 4-5
Onions grated 2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Fresh coriander leaves, chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons
Garam masala powder 1 teaspoon
Fresh cream 1/4 cup
Whole wheat flour (atta) dough
Directions
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Medium
Step 1
Heat oil in a handi. Dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns and cloves till fragrant.
Step 2
Drain khuskhus and put into a blender jar. Add roasted spices, ginger, garlic, green chillies and a little water and grind to a fine paste.
Step 3
Add onions to the handi and sauté till golden. Add chicken, turmeric powder and salt and mix well and sauté for 3-4 minutes.
Step 4
Add the ground masala, ½ cup water and yogurt and mix well. Add coriander leaves, mint leaves and garam masala powder and mix.
Step 5
Add fresh cream and mix well. Cover and seal the lid with whole wheat flour dough. Cook on medium to low heat for 20-25 minutes. Open just before serving. Serve hot.
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