Clean the chicken thoroughly and cut into medium size pieces.
Apply salt, red chilli powder and lemon juice on the pieces of chicken and keep aside.
Marinate the chicken in the mixture of curd, turmeric powder, coriander powder and garam masala powder.
Refrigerate for 30-40 minutes.
Melt the ghee in a kadhai and add whole garam masala.
Saute for few seconds until aroma and flavors of whole garam masala comes out.
Stir with ginger, garlic and add chopped onion.
Saute for few seconds and immediately add tomato puree.
Mix well and cover with the lid.
Leave to cook for 3-4 minutes on low flame.
Now add marinated chicken, mix gently, cover the pan and simmer the flame.
Leave for about 15-18 minutes until chicken is done.
Transfer the cooked chicken in a flat bowl, arrange the vegetable
rings around the dish, sprinkle ginger julienne and chopped coriander,
dollop with the butter and keep in the oven for few minutes just before
the serving.
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