Servings: 4
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serving Ideas: Goes very well with plain white rice and dosa. Usually it is eaten in the rainy season when the weather is wet and it's damp everywhere.
Cuisine: Indian
REQUIRED INGREDIENTS
3 pounds chicken (about 12 pieces— better if big) (with bones)
2 medium onions
3 medium tomatoes
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 cup oil
2 cardamom
1 1/2 tablespoons poppy seed powder
1 1/2 teaspoons red chili powder
1/2 teaspoon turmeric
10 curry leaves
1 fist full coriander leaves
12 almonds
Salt, to taste
SET ONE
3 whole cloves
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cardamom
1. Powder Set 1 and keep aside. Powder almonds and keep separately.
2. Make into a paste onion, tomato and yogurt. Keep aside.
3. In a large dish mix well the following: chicken pieces, the above paste, garlic and ginger paste, poppy seed powder, powdered Set 1, chili powder, turmeric, salt, coriander leaves and curry leaves. Keep aside.
4. In a skillet heat oil and add cardamom. Fry for a minute or two. Now add the above mixture and fry on high heat for 5 minutes. Reduce heat to medium and add 1 cup of water and cook for 12-14 minutes. Next add powdered almonds and cook for another 7 minutes on medium. Stir frequently after adding almond powder. The sauce should be thick.
Serve very hot.
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serving Ideas: Goes very well with plain white rice and dosa. Usually it is eaten in the rainy season when the weather is wet and it's damp everywhere.
Cuisine: Indian
REQUIRED INGREDIENTS
3 pounds chicken (about 12 pieces— better if big) (with bones)
2 medium onions
3 medium tomatoes
1/2 cup yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 cup oil
2 cardamom
1 1/2 tablespoons poppy seed powder
1 1/2 teaspoons red chili powder
1/2 teaspoon turmeric
10 curry leaves
1 fist full coriander leaves
12 almonds
Salt, to taste
SET ONE
3 whole cloves
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cardamom
1. Powder Set 1 and keep aside. Powder almonds and keep separately.
2. Make into a paste onion, tomato and yogurt. Keep aside.
3. In a large dish mix well the following: chicken pieces, the above paste, garlic and ginger paste, poppy seed powder, powdered Set 1, chili powder, turmeric, salt, coriander leaves and curry leaves. Keep aside.
4. In a skillet heat oil and add cardamom. Fry for a minute or two. Now add the above mixture and fry on high heat for 5 minutes. Reduce heat to medium and add 1 cup of water and cook for 12-14 minutes. Next add powdered almonds and cook for another 7 minutes on medium. Stir frequently after adding almond powder. The sauce should be thick.
Serve very hot.
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