Kadhai Chicken - Nutan Shenoy-Kini
Recipe
For 3 kgs chicken, sliced 8 onions n sauted them. Once they were light brown in colour, added quarter kg chopped tomatoes n sauted well. Allowed it to cool.
Before that washed n marinated chicken with juice of 2 limes, 2 tsp chilly powder, 1 tsp tikhalal, 3 tsp salt and 2 tsp gg paste n kept aside for half an hour.
Blended the onion tomato mixture with quarter kg thick, fresh yoghurt and 2 packets of Maggi Coconut Milk powder. In a kadhai, added 2 tsp ghee n poured the marinated chicken into it n sauted well till exterior texture n colour changed. Added the ground Masala n mixed well n allowed to cook. When more than 3/4ths done, added 2 tsp Everest Kitchen King Masala. Let boil. When it was almost done, added 100 gms blended fresh cream and half a teaspoon of kasoori methi crushed between fingers, let it boil for 2 min and switched off flame. Garnished with chopped cilantro n served with phulkas n jeera rice n raita.
Before that washed n marinated chicken with juice of 2 limes, 2 tsp chilly powder, 1 tsp tikhalal, 3 tsp salt and 2 tsp gg paste n kept aside for half an hour.
Blended the onion tomato mixture with quarter kg thick, fresh yoghurt and 2 packets of Maggi Coconut Milk powder. In a kadhai, added 2 tsp ghee n poured the marinated chicken into it n sauted well till exterior texture n colour changed. Added the ground Masala n mixed well n allowed to cook. When more than 3/4ths done, added 2 tsp Everest Kitchen King Masala. Let boil. When it was almost done, added 100 gms blended fresh cream and half a teaspoon of kasoori methi crushed between fingers, let it boil for 2 min and switched off flame. Garnished with chopped cilantro n served with phulkas n jeera rice n raita.
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