Chicken Curry - pot mustard oil
- put tej pata
- put garam masala mixture (dal chini-elaichi-lavang)
- put onion pieces (1/2 plate)
- saute for few seconds
- put chicken
- put ginger & garlic paste (3 sp each)
- put red chilli powder (4 sp)
- mix
- cover & keep for 1 hr with intermittent mixing
- saute till water dries out
- put boiled potato
- saute for 5 mins
- pour water
- put holud
- put grinded garam masala mixture
- cover & keep till potato is cooked
Chicken (Pigeon) Roast - put refined oil
- put ghee (4sp)
- pour onion juice (peeled-grinded-sieve) (2 sp)
- pour garlic juice (2 sp)
- pour curd (homogenized) (2 sp)
- put chicken/pigeon pieces
- saute for 10 mins
- pour onion juice (1kg onion)
- pour garlic juice (1/2 kg garlic)
- pour curd (300 gm)
- put salt
- cover & keep for 30 mins (till meat is cooked)
- put sugar (2 sp)
- saute
Chicken Stew - put water in a pressure cooker
- put chicken pieces
- put potato pieces
- put whole onions
- put tej pata (bay leaves)
- put garam masala (dal chini-lavang-elaichi)
- put pepper
- close the lid & cook till 2 whistles
- reduce the gas
- add butter
- add cornflour (dissolved in water)
- mix & keep for 5 mins in the cooker with lid open
Chilli Chicken - put mustard oil
- put chicken pieces
- put tomato & chilli sauce
- saute for a few seconds
- cover & keep till chicken is cooked (30 mins)
- put onion flakes
- put capsicum pieces
- put cornflour
- put salt
- saute for 12-15 mins
- put soya sauce
- saute for 5 mins
White gravy Chicken - put refined oil
- put garam masala
- put bay leaves
- put little sugar
- saute till sugar reddens
- put chicken pieces
- put grated onion
- put garlic paste
- put ginger paste
- saute for a few seconds
- cover & keep till chicken is almost cooked
- put salt
- put curd (not sweet)
- put cream (optional)
- pour water if too dry
- saute it for 10-15 mins
|
|
|
