Ingredients
1/2 kg chicken
5 tsp oil
2 tsp ginger garlic paste
2 sliced onions
2 tsp fresh cream
chopped coriander leaves
Salt to taste
For the brown onion paste:
deep fry 2 onion slices into dark brown colour and grind with 5 garlic cloves,1/2 tsp coriander seeds,1/2 cup red chilli powder (use byadgi or Kashmiri chillies as it is not too spicy)
Make a fine paste.
For the masala:
2 tblsp soaked almonds
2 tblsp soaked cashew nuts
3 to 2 tsp red chilli powder
1/2 cup curd
For the marination:
1 tsp salt
1/2 tsp turmeric powder
Procedure
Marinate the chicken with salt and haldi and refrigerate for 1/2 an hour.
Cook it in cooker for 2-3 whistles
In a Kadai heat oil and saute onion slices for 5 minutes
Add ginger-garlic paste and fry for 3 minute
Put the cooked chicken pieces,3 tsp brown onion paste and the masala, salt to taste and mix well
Boil it for 5 minutes, add cream and stir well
Garnish with chopped coriander leaves
Serve with roti or rice.
NOTE:
Store the remaining brown onion paste in the freezer. You can use it for any gravy to make the gravy more tasty and rich.
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