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Ingredient
Mek's favorite chicken
Introduce
Chef :
Anoop GeorgeMek's favorite chicken
A take on creamy non-spicy chicken curry served in North indian weddings. Specially created to suit the palette of Mekhala.
Ingredient
Food ration :
4 peopleCooking time :
30 minutes
1 kg
Chicken
1/2 tsp
turmeric powder
1 tsp
coriander powder
1/2 tsp
garam masala
1 cup
coriander leaves
1 tbsp
garlic paste
1 tbsp
fennel seeds
1/2 tsp
methi seeds
1 tsp
cumin seeds
1 pinch
asafotedia
1 leaf
black cardamom
1/2 cup
cooking cream
1 tsp
salt
4 tbsp
dried methi leaves
3 tbsp
coconut oil
4 tbsp
grated coconut
1 tbsp
ghee
Cooking instructions
* Step 1
Heat the oil and toss the curry leaves once the oil is hot
* Step 2
Grind onions, fennel seeds, methi seeds, asafotedia, cumin seeds, coriander leaves, ginger garlic paste, garam masala powder, turmeric powder in to a paste
* Step 3
Add the paste from the above step in to the oil and fry till onions are cooked
* Step 4
Puree the tomatoes and add to the cooked onion paste and continue frying till the onions are cooked
* Step 5
Add mace and black cardamom to the mix
* Step 6
Add half of the cream to the mix and cook till tomatoes are cooked in to a paste
* Step 7
In a seperate vessel heat some oil and add the remaining cream, methi leaves, garam masala powder, coriander leaves, and chicken
* Step 8
Fry the chicken and cream mix on high flame and once the chicken is semi cooked, add the entire mix to the onion-tomato paste
* Step 9
Add ghee, cover with a lid and slow cook for 15 minutes
* Step 10
Note: if there is a photo you can click to enlarge it
Tag
chicken
medium-size red onions
large tomato
turmeric powder
coriander powder
garam masala
coriander leaves
garlic paste
fennel seeds
small piece of mace
Methi Seeds
cumin seeds
asafotedia
Black cardamom
cooking cream
Salt
fresh green Chilli
dried methi leaves
coconut oil
grated coconut
twig of curry leaves
Ghee
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