TAMBADA RASSA CHICKEN

Citadel - - FOOD -

In­gre­di­ents

Chicken Curry Cut – 250 gms To­mato – 20 gms Red Chilli Pow­der (Kol­ha­puri) – 1 gms Salt – 1 gms Co­rian­der Pow­der – 1 gms Red Chilli (whole) – 1 gms Goda Masala – 3 gms Gin­ger – 3 gms Gar­lic – 3 gms Mus­tard Oil – 4 ml Garam Masala – 1 gms Onion

Method

Heat the ghee in a la­gan and put the whole In­dian spices. Add in sliced onions and fry till golden brown. Sauté till slightly golden and add the gin­ger and gar­lic paste. Add the chicken curry cut, sauté till golden brown and then add the salt (to taste), chopped green chilli, garam masala, co­rian­der pow­der and goda masala. Add to­mato. Lower the flame and cover the chicken with a lid for about half an hour or till the chicken is ten­der. Serve hot with a gar­nish of co­rian­der leaf and gin­ger juli­ennes.

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