Today I'm going to share a simple but quite different than usual chicken recipe. This recipe I've learnt long ago, almost forgot about it, then one day when I was browsing my recipe collection, I found it and then what, I immediately made to share with you all.
The speciality about this chicken curry is that it is little tangy in taste, I'm sure you can guess from the ingredients list. This tangyness could be a welcome change in your meal and for your tastebud. After recovering from fever, when we loose our apetite, this chicken curry could be made as it is not so spicy and quite healthy.
Serve it with anything from roti to rice or even with pulao. Just a slad will be just perfect.
You Need :
Whole Chicken : 750 gms, cut into medium pieces
Onion : 2, medium, sliced
Ginger-garlic paste : 2 tblsp.
Tomato paste or puree : 1/2 cup
Yogurt/dahi : 2 tblsp.
Lemon juice : 1 tblsp.
Dry mano powder(amchur powder) : 1 tblsp.
Kalonji/Black cumin seeds : 1/2 tsp.
Mustard seeds : 1/2 tsp.
Fennel seeds : 1tsp.
Cumin seeds : 1tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp or as per your taste
Coriander Powder : 2 tsp.
Vinegar : 1 tsp.
Salt to taste
Oil : 2 tblsp.
Fresh Coriander leaves : for garnishing
How To :
The speciality about this chicken curry is that it is little tangy in taste, I'm sure you can guess from the ingredients list. This tangyness could be a welcome change in your meal and for your tastebud. After recovering from fever, when we loose our apetite, this chicken curry could be made as it is not so spicy and quite healthy.
Serve it with anything from roti to rice or even with pulao. Just a slad will be just perfect.
You Need :
Whole Chicken : 750 gms, cut into medium pieces
Onion : 2, medium, sliced
Ginger-garlic paste : 2 tblsp.
Tomato paste or puree : 1/2 cup
Yogurt/dahi : 2 tblsp.
Lemon juice : 1 tblsp.
Dry mano powder(amchur powder) : 1 tblsp.
Kalonji/Black cumin seeds : 1/2 tsp.
Mustard seeds : 1/2 tsp.
Fennel seeds : 1tsp.
Cumin seeds : 1tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp or as per your taste
Coriander Powder : 2 tsp.
Vinegar : 1 tsp.
Salt to taste
Oil : 2 tblsp.
Fresh Coriander leaves : for garnishing
How To :
- Cut the chicken in medium size pieces. Wash and drain water well. Apply amchur powder, lemon juice and salt to the chicken pieces and set aside for at least 1/2 an hour or more. You can use chicken drumsticks, too.
- Slightly roast cumin, onion seed, mustard and fennel seed in dry pan and grind into a fine powder.
- Heat oil in a pan, add sliced onion, saute until golden brown in color, then add ginger-garlic paste, stir for a minute or two, then add tomato paste/puree. Mix well with the paste, then add turmeric, chilli and coriander powder. Cook masala(spice mix) until oil starts separating.
- Then
add marinated chicken, saute for 3-4 minutes, mix well with the spice
paste. Then add rest of the ingredients, i.e. yogurt, vinegar, roasted
spice powder. Mix well with the chicken, add sugar in there. Then add little water, about 1/2 cup, adjust the salt. Let it cook in medium
flame until chicken is cooked and you have your desired consistency of gravy.
Remove from heat and serve hot with any Indian bread like naan, chapati, paratha or plain rice, even goes well with pulao. - Serve with a simple salad and you are done for a hearty, finger-licking meal.
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