Style - Hyderabadi / Mughlai
Rating - 4/5
Last made - 20 Jun 2023
Rating - 4/5
Last made - 20 Jun 2023
Serves - 4
Ingredients
Chicken - 1/2 kg (1 lb)
Paneer - 250-400gRaw jackfruit - 400g
Ginger paste - 1.5 tsp
Garlic paste - 1.5 tsp
Coriander powder - 1 tbsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Kashmiri chili powder - 2 tsp
Pepper powder - 1/4 tsp
Curds - 3 tbsp
Cashews - 6-7 powdered
Almonds - 6-7 powdered
Cardamom - 2 powdered
Tomato - 1 (pureed)
Red chili sauce (Indo-Chinese) - 1 tbsp
Green chili sauce (Indo-Chinese) - 1 tbsp
Tomato ketchup - 3 tbsp (2 tbsp if Veg)
Lemon juice - 2 tsp (1/2 tsp if Veg)
Fried onions - 1 cup
Salt - to taste
Oil - 1 tbsp
Ghee - 1 tbsp
Prep
- Chicken - Mix all ingredients and marinate overnight
- Paneer / Raw jackfruit - Toast in ghee until brown.
Cooking method
- Add to vessel. Cook in high heat for 3-4 mins
- Lower flame and cook for 15-20 mins in med-low flame. Stir often. Oil should separate. If Veg, add now and cook for another 3-4 mins
- Garnish with coriander leaves
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