Ingredients
Serves 4
1 kg Chicken (skinned)
Salt to taste
4 tsps Lemon juice
1 small sized Onion (roughly chopped)
4 cloves Garlic (roughly chopped)
2 inch pieces Ginger (roughly chopped)
6 Green chilli (roughly chopped)
1 tbsp Vinegar
4 tsps Desi ghee
1/4 tsp Sugar
4 tsps Tomato puree
2 tbsps Fresh coriander leaves (chopped)
For paste
2 tbsps Coriander seeds
1 tsp Cumin seeds
2 Red chilli whole
1 inch stick Cinnamon (stick)
4 Cloves
4 Green cardamom
Method
Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes. Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking. Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.
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