Ingredients:
Chicken:1kg
Garlic: 2tbsp
Ginger: 2 tbsp
Fresh, coarse ground coriander:1 tbsp
Red chili powder:1tbsp
Salt
Mace(Jaiphal powder): ¼ tsp, (ground )
Ground cloves and cinnamon: ½ tsp
Mustard/ white oil : 4 tbsp
Coriandar leaves:2 tbsp
Method:
Marinade the chicken with 1 tbsp of ginger-garlic paste and salt for about 2 hours. (for better result keep it for overnight in the fridge)
In a pan, heat oil till it is smoking hot, add the remaining half of the ginger-garlic paste & sauté.
Add the chicken when the spice is roasted nicely, and turn down the heat to medium-low.
Add the ground spices and let the chicken cook till half done;
Add the mace at the end and wait till you get the unique flavour,
Check for the juice, when the chicken is pricked, runs clear.
Serve garnished with coriander leaves.
Chicken:1kg
Garlic: 2tbsp
Ginger: 2 tbsp
Fresh, coarse ground coriander:1 tbsp
Red chili powder:1tbsp
Salt
Mace(Jaiphal powder): ¼ tsp, (ground )
Ground cloves and cinnamon: ½ tsp
Mustard/ white oil : 4 tbsp
Coriandar leaves:2 tbsp
Method:
Marinade the chicken with 1 tbsp of ginger-garlic paste and salt for about 2 hours. (for better result keep it for overnight in the fridge)
In a pan, heat oil till it is smoking hot, add the remaining half of the ginger-garlic paste & sauté.
Add the chicken when the spice is roasted nicely, and turn down the heat to medium-low.
Add the ground spices and let the chicken cook till half done;
Add the mace at the end and wait till you get the unique flavour,
Check for the juice, when the chicken is pricked, runs clear.
Serve garnished with coriander leaves.
No comments:
Post a Comment