What to cook ? is the first question that hits me each morning..
What to put on the menu is a big dilemma with this strong urge to make something that looks fab, tastes fab and more importantly is kitchen friendly ;). Something that can be cooked as a part of 'regular cooking' yet brings along feel good factor so you don't feel like Oh!god. Same old boring dinner again.
There's something yummy in traditional cooking but roasting of all the masalas in my mum's recipes is a never never never ending process (add some more nevers). So, I was on the look out of a recipe that's quick yet brings the taste of traditional home cooked curries and tastes as good.
I came across this recipe on some group on facebook.. Its a Hyderbadi style chicken curry that's super duper easy and since it involves marination there is no long roasting process involved. It goes perfectly with any kind of Indian bread or even with rice.
Ingredients:
Ginger garlic paste 2tbsp
chicken 1kg(cut into pieces as per your liking)
onions 2-3 finely sliced plus for garnish
yogurt 1 cup
green chillies 2-3
almonds ground 3tbsp
cashew nut ground 3tbsp
garam masala 1tbsp
cardamom 2
red chilly powder as per taste
saffron strands 5-6
oil
cloves 23
turmeric powder 1tsp
cinnamon 1 stick
black pepper cons 4-5
lemon juice 3tbsp
salt to taste
coriander and mint few leaves chopped plus for garnish
Directions:
1.Heat the oil, fry the onion slices until brown and then take out and spread on an absorbent paper.
2.Marinate the chicken with the fried onions, almond paste cashew paste, red chilly pwd, salt, ginger garlic paste, garam masala pwd, lemon juice, yogurt saffron, some chopped coriander and mint and add oil till it covers 1/3rd of the chicken for at least 3-4 hours, but overnight is best.
3.Heat oil in a large pan, add black pepper cons, cinnamon, cloves, cardamom and fry for a minute.
4.Add in the chicken with the marinade and fry for sometime on medium flame.
5.Add in some water and simmer and cover and cook till chicken is fully cooked and the gravy has found a cooked smell to it and oil begins to rise up.
6.Garnish with fried onions, coriander and leaves.
What to put on the menu is a big dilemma with this strong urge to make something that looks fab, tastes fab and more importantly is kitchen friendly ;). Something that can be cooked as a part of 'regular cooking' yet brings along feel good factor so you don't feel like Oh!god. Same old boring dinner again.
There's something yummy in traditional cooking but roasting of all the masalas in my mum's recipes is a never never never ending process (add some more nevers). So, I was on the look out of a recipe that's quick yet brings the taste of traditional home cooked curries and tastes as good.
I came across this recipe on some group on facebook.. Its a Hyderbadi style chicken curry that's super duper easy and since it involves marination there is no long roasting process involved. It goes perfectly with any kind of Indian bread or even with rice.
Ingredients:
Ginger garlic paste 2tbsp
chicken 1kg(cut into pieces as per your liking)
onions 2-3 finely sliced plus for garnish
yogurt 1 cup
green chillies 2-3
almonds ground 3tbsp
cashew nut ground 3tbsp
garam masala 1tbsp
cardamom 2
red chilly powder as per taste
saffron strands 5-6
oil
cloves 23
turmeric powder 1tsp
cinnamon 1 stick
black pepper cons 4-5
lemon juice 3tbsp
salt to taste
coriander and mint few leaves chopped plus for garnish
Directions:
1.Heat the oil, fry the onion slices until brown and then take out and spread on an absorbent paper.
2.Marinate the chicken with the fried onions, almond paste cashew paste, red chilly pwd, salt, ginger garlic paste, garam masala pwd, lemon juice, yogurt saffron, some chopped coriander and mint and add oil till it covers 1/3rd of the chicken for at least 3-4 hours, but overnight is best.
3.Heat oil in a large pan, add black pepper cons, cinnamon, cloves, cardamom and fry for a minute.
4.Add in the chicken with the marinade and fry for sometime on medium flame.
5.Add in some water and simmer and cover and cook till chicken is fully cooked and the gravy has found a cooked smell to it and oil begins to rise up.
6.Garnish with fried onions, coriander and leaves.
No comments:
Post a Comment