INDIAN DISH!!

A REAL FIERY ONE!!

DRY CHICKEN MASALA

Leg of chicken (deskinned)                      250gms

Onions sliced thinly                                  100gm

Clarified butter                                         50gms

Green cardamom                                     1nos

Black cardamom                                      1nos

Cinnamon                                                1nos

Cloves                                                     1nos

Bay leaf                                                   ½ nos

Deseeded red chilies                                2nos

Peppercorns                                             2nos

Yogurt                                                     200gms

Salt                                                          to taste

Deghi chili powder                                   1tspn

Coriander powder                                    1tspn

Lime juice                                                5ml

Dry fenugreek leaves                                a pinch

Stock                                                      50ml

Ginger chopped                                       5gm

Garlic chopped                                         5gm

GARNISH: Halved green chili, lemon wedge and green coriander leaves.

         

PREPARATION:

Disjoint chicken and marinate in yogurt, flake of red chili, salt, deghi chili powder, coriander powder and lime juice for 1 hour. Heat ghee, crackle whole spices. Add onions and sauté until golden. Add in marinated chicken, stir until leaves the mixture. Add stock, cover and cook over gentle fire for 30 minutes. Remove lid, sprinkle fenugreek leaves and adjust salt.

Garnish with green chili and lemon wedge.

Serve with parantha or plain rice.