Rajasthani Chicken - Nutan Shenoy-Kini
1 kg dressed chicken
20 Kashmiri Chillies
20 garlic flakes
Curd 1/4 kg
Salt to taste.
Grind the Kashmiri Chillies and garlic to a fine paste. Add to blended curd. Add salt as desired. Marinate the pre-washed n cut chicken with this marinade. Set aside.
For the curry :-
Finely slice 8 med onions, slice 16 flakes of garlic, 2 inch piece of ginger, julliened.
Khada masala :-
4 bay leaves
2 1 inch pieces of cinnamon
2 black cardamoms (slit)
6 green cardamoms
6 cloves.
Powder :-
2 tbsp chilly pwd
3 tbsp coriander pwd
2 tsp cumin pwd
Ghee 6 tbsp.
Method :-
Heat the ghee in a degchi. Add all khada masala, garlic n ginger. Saute for a while. Add onions and saute till golden brown. Add the powders. Saute till aroma spreads. This should be done on low flame. Add the marinated chicken and saute well till well-coated with masala. Add a glass of boiled water. Cover and cook till done. Garnish with chopped cilantro n serve hot with rotis or bhakri.
20 Kashmiri Chillies
20 garlic flakes
Curd 1/4 kg
Salt to taste.
Grind the Kashmiri Chillies and garlic to a fine paste. Add to blended curd. Add salt as desired. Marinate the pre-washed n cut chicken with this marinade. Set aside.
For the curry :-
Finely slice 8 med onions, slice 16 flakes of garlic, 2 inch piece of ginger, julliened.
Khada masala :-
4 bay leaves
2 1 inch pieces of cinnamon
2 black cardamoms (slit)
6 green cardamoms
6 cloves.
Powder :-
2 tbsp chilly pwd
3 tbsp coriander pwd
2 tsp cumin pwd
Ghee 6 tbsp.
Method :-
Heat the ghee in a degchi. Add all khada masala, garlic n ginger. Saute for a while. Add onions and saute till golden brown. Add the powders. Saute till aroma spreads. This should be done on low flame. Add the marinated chicken and saute well till well-coated with masala. Add a glass of boiled water. Cover and cook till done. Garnish with chopped cilantro n serve hot with rotis or bhakri.
recipe from Poorvi Shenoy Prabhu's Junglee Maas Rajasthani recp.
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