Ingredients
Chicken Tikka - 1/2 kg
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Onion - 2 nos (very finely chopped)
Tomato puree - 1/4 cup
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Chilly powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - As reqd
Oil - 3 tbsp
Coriander leaves (finely chopped)
Preparation method
Soak 1/4 cup of skinless almonds in water for about half an hour
Fry almonds in little oil. Allow to cool
Grind almonds with half a cup of milk into a puree
Heat oil in a pan or a kadai. Add onions and fry until brown
Add Ginger and garlic paste and fry until oil separates
Add chilli, turmeric, garam masala and corriander powder and fry for a couple of minutes
Add the tomato puree and fry until oil separates
Add salt, almond puree and water. Boil until the gravy thickens
Add the chicken pieces and cook for a while
When the gravy becomes thick, remove from fire. Garnish with coriander leaves
Chicken Tikka - 1/2 kg
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Onion - 2 nos (very finely chopped)
Tomato puree - 1/4 cup
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Chilly powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Salt - As reqd
Oil - 3 tbsp
Coriander leaves (finely chopped)
Preparation method
Soak 1/4 cup of skinless almonds in water for about half an hour
Fry almonds in little oil. Allow to cool
Grind almonds with half a cup of milk into a puree
Heat oil in a pan or a kadai. Add onions and fry until brown
Add Ginger and garlic paste and fry until oil separates
Add chilli, turmeric, garam masala and corriander powder and fry for a couple of minutes
Add the tomato puree and fry until oil separates
Add salt, almond puree and water. Boil until the gravy thickens
Add the chicken pieces and cook for a while
When the gravy becomes thick, remove from fire. Garnish with coriander leaves
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