Tuesday, January 19, 2010


Chicken – 2 lbs
Big Onions – 2
Garlic Garlic Paste – 2 tsp
Cloves 4 nos.
Cinnamon 1 piece
Cardamoms 4 nos.
Red chili Powder – 2 tsp
Cumin Powder – 1 tsp.
Saffron – little
Oil – 1/2 cup
Salt – required
Hot Water – 3 cups
Cut the chicken in to medium pieces. Marinate chicken with Chili powder – 1 tsp, Salt and lemon juice 1 tsp and keep aside for 30 min.
Chop the onions. Grind all the masala to a fine paste.Soak saffron in Lemon juice.
In a non-stick pan add oil, add onion and little salt. Fry till onion till it is golden brown.
Add the ground masala and fry till the oil separates in a medium flame.
Add the marinated chicken and mix well with the masala and add hot water and stir it.
Cook this in a slow flame until the chicken is cooked well and it forms a medium thick gravy.
Add the saffron and cook for 5 min.

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