Fiery chili chicken with creamy sauce
Ingredients
- Chicken 1 kg 4 pieces
- Salt 1 tsp heaped
- Lemon juice 2 tbsp
- Ginger garlic 2 tbsp
- Curry leaves 8 to 10
- Whole red chilies 8 to 10
- Rice 2 tbsp
- Yogurt hanged ½ cup
- Coriander leaves 2 tbsp
- Oil ¼ cup
- Flour ½ cup
Ingredients for tomato gravy
- Butter 1 tbsp
- Oil ¼ cup
- Tomato paste 4 tbsp
- Ketchup 4 tbsp
- Ginger garlic 1 tsp
- Salt ½ tsp
- Allspice ½ tsp
- Chili powder ½ tsp
- Cream ½ cup
- Kasori methi 1 tsp
- Sugar 1 tsp
- Coriander leaves chopped 1 tbsp
Method for chicken
- Give deep cuts on chicken pieces, make a fine paste by grinding together red chili, curry leaves, ginger garlic and rice to a smooth paste, mix in lemon juice, salt, yogurt, marinate chicken with this paste leave it for at least 4 hours, heat oil in a pan roll in the marinated chicken pieces in dry flour and cook in ¼ cup oil for 10 to 15 minutes. Add half cup water cover and cook till chicken tender. Now make creamy sauce by heating butter and oil in a pan add tomato paste, ketchup, ginger garlic, salt, allspice, chili powder, cream, fry well add sugar and kasori methi, put prepared chicken pieces in the sauce leave it on dum for 10 minutes serve garnished with coriander leaves.
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