Friday, January 8, 2016

Chana Aur Khatte Pyaaz Ka Murgh


½ cup fresh cream
½ cup oil
¾ cup yogurt
1 bay leaf
1 bunch mint
1 cup chickpeas (chana)
1 cup ghee
1 tbsp anardana powder
1 tbsp chaat masala
1 tbsp garam masala powder
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp yellow chilli powder
1 ½ tbsp coriander powder
1 ½ tbsp cumin powder
1 ½ tbsp cumin seeds
1 ½ tbsp whole garam masala
4 tbsp ginger, chopped
4 tbsp pickled onions (for garnish)
6-8 green chillies
10 tbsp ginger garlic paste
50 g fresh coriander (for garnish)
150 g tomatoes
200 g onions, chopped
500 g chicken
salt to taste
juice of 2 lemons

For ajwaini parantha:

¾ cup refined flour (maida)
1 tbsp carom seeds (ajwain)
oil, for kneading
salt to taste


 Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.

Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.

Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.

Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.

Once the onions are gold brown add the remaining ginger garlic paste.

Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.

Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.

Add some yoghurt, mint and cook again for a while. Finish with adding
the chicken and the cream.

Garnish with coriander and sliced pickle onions.

For ajwaini parantha:

Make dough with the maida, carom seeds, salt, oil and little water as required.

Make dumpling, roll as a flat bread and cook it on a tawa.

Garnish with the fresh herbs.

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