Servings: 4
Preparation Time: 2 hours
Cooking Time: 20 minutes
Serving Ideas: Goes well with nan, paratha, pita bread, rice, etc.
SET ONE
2 teaspoons cumin
1 teaspoon black pepper
1 stick cinnamon stick (1 inch)
3 cardamom
6 whole clove
1 pinch nutmeg
SET TWO
1 pound chicken (about 450 grams)
4 dry red chilies
1/3 cup vinegar
1 teaspoon ginger paste
5 whole clove garlic
1/2 cup oil
2 medium onions
1 teaspoon sugar
Salt, to taste
1. Cut meat into small pieces. Soak chiles in vinegar for 10 minutes.
2. Blend until smooth: chiles, vinegar, ginger, garlic. Grind the spices in Set 1.
3. Marinate the meat pieces in the paste, salt and ground spices for about two hours.
4. In a skillet heat oil, fry chopped onions until brown. Drain meat from marinade and add to skillet. Fry until meat changes color and then pour in the marinade and cook on low heat until meat is tender. Add sugar before removing from heat.
Preparation Time: 2 hours
Cooking Time: 20 minutes
Serving Ideas: Goes well with nan, paratha, pita bread, rice, etc.
SET ONE
2 teaspoons cumin
1 teaspoon black pepper
1 stick cinnamon stick (1 inch)
3 cardamom
6 whole clove
1 pinch nutmeg
SET TWO
1 pound chicken (about 450 grams)
4 dry red chilies
1/3 cup vinegar
1 teaspoon ginger paste
5 whole clove garlic
1/2 cup oil
2 medium onions
1 teaspoon sugar
Salt, to taste
1. Cut meat into small pieces. Soak chiles in vinegar for 10 minutes.
2. Blend until smooth: chiles, vinegar, ginger, garlic. Grind the spices in Set 1.
3. Marinate the meat pieces in the paste, salt and ground spices for about two hours.
4. In a skillet heat oil, fry chopped onions until brown. Drain meat from marinade and add to skillet. Fry until meat changes color and then pour in the marinade and cook on low heat until meat is tender. Add sugar before removing from heat.
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