Soya Chana Mumtaz Mahal Gravy - Vidya Pai
Ingredients :-
1. 1 kg Chicken – cut into medium to large pieces.
2. Ghee – 5 – 6 tbsp.
3. Onions – 8– 4 thinly sliced & 4 chopped.
4. Ginger – 1 inch piece scraped & shredded.
5. Mawa – 1/2 cup.( Khoa or thickened milk )
6. Red Chilli Powder – 3 tsp.
7. Kashmiri Chilli powder- 1 tsp.
8. Coriander powder – 1 1/2 tsp.
9. Cumin Seeds – 1 tsp.
10. Salt to taste.
11. Yoghurt – 1 cup.
12. 10 – 12 Cashewnuts ( soaked & ground with water).
13. Cardamoms ( green) – 3 powdered.
14. Kewda Water – 1 1/2 tsp.
15. Lime – Juice of 1 lemon.
16. Saffron – a pinch, diluted in water.
Method :-
1. Clean & prick the chicken with a fork.
2. Heat the ghee, fry sliced onions to a golden brown. Crush & keep aside.
3. In the same ghee, fry shredded ginger till golden brown. Crush coarsely, keep aside.
4. In the ghee, now add the chicken pieces along with mawa, red chilli powder, coriander-cumin powder & Kashmiri Chilli Powder.
5. Add enough water to cook the chicken.
6. When slightly tender, add salt & curd.
7. When the chicken is done add saffron, cashew paste, kewda Water, lime juice, powdered cardamom.
8. Fry the chopped onions, till translucent & add.
9. Fry till all the water dries up & a ghee emulsion is seen.
10. Add fried onions & ginger. Mix well.
11. VEGETARIANS CAN SUBSTITUTE CHICKEN WITH PANEER, JEEV KADGI (TASTES BEST), POTATOES OR SOYA CHUNKS.
Ingredients :-
1. 1 kg Chicken – cut into medium to large pieces.
2. Ghee – 5 – 6 tbsp.
3. Onions – 8– 4 thinly sliced & 4 chopped.
4. Ginger – 1 inch piece scraped & shredded.
5. Mawa – 1/2 cup.( Khoa or thickened milk )
6. Red Chilli Powder – 3 tsp.
7. Kashmiri Chilli powder- 1 tsp.
8. Coriander powder – 1 1/2 tsp.
9. Cumin Seeds – 1 tsp.
10. Salt to taste.
11. Yoghurt – 1 cup.
12. 10 – 12 Cashewnuts ( soaked & ground with water).
13. Cardamoms ( green) – 3 powdered.
14. Kewda Water – 1 1/2 tsp.
15. Lime – Juice of 1 lemon.
16. Saffron – a pinch, diluted in water.
Method :-
1. Clean & prick the chicken with a fork.
2. Heat the ghee, fry sliced onions to a golden brown. Crush & keep aside.
3. In the same ghee, fry shredded ginger till golden brown. Crush coarsely, keep aside.
4. In the ghee, now add the chicken pieces along with mawa, red chilli powder, coriander-cumin powder & Kashmiri Chilli Powder.
5. Add enough water to cook the chicken.
6. When slightly tender, add salt & curd.
7. When the chicken is done add saffron, cashew paste, kewda Water, lime juice, powdered cardamom.
8. Fry the chopped onions, till translucent & add.
9. Fry till all the water dries up & a ghee emulsion is seen.
10. Add fried onions & ginger. Mix well.
11. VEGETARIANS CAN SUBSTITUTE CHICKEN WITH PANEER, JEEV KADGI (TASTES BEST), POTATOES OR SOYA CHUNKS.
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