Ingredients
:
1 kg chicken, skinned and cut
into pieces
10 flakes garlic
10 laung
8 elaichi, peeled
4 red chillies
2 red chillies, cut into pieces
3 medium sized onions, chopped finely
1/2 dry coconut (copra), grated
1piece ginger
2 dalchini
2 cups thick coconut milk
1/2 cup curd
2 tbsps butter/ghee/ oil
1 1/2 tbsps khuskhus
1 1/2 tbsps dhaniya seeds
1 tbsp cashewnuts
1 tbsp kishmis
2 tsps red chilli seeds
1 1/2 tsps black jeera seeds
salt to taste
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Method:
Grind ginger and garlic to a paste.
Apply this paste to the chicken pieces
and keep aside. Grind together dry
coconut, black jeera seeds,
khuskhus, dhaniya seeds,red chilli
seeds, cardamoms and 10 cloves, adding
a little water and keep this masala
paste.
Heat 2 tbsp oil in a heavy bottomed
pan and add cinnamon, redchilli pieces,
cashewnuts raisins and remaining cloves.
Stir fry till ashewnuts turn golden
brown.
Add chicken and fry well.Lower the
flame and cover the pan. Put a little
water on the lid and cook till almost
done. Heat the remaining oil in a
large pan and add onion. Fry till
it becomes transparent. Add masala
paste and stir fry. Add curd and stir
for two minutes.Add the chicken and
2 cups of water, and bring to boil.
Add coconut milk and stir well.
Boil only once to avoid curdling.
Serve hot
Please Note :
To prepare tikoni puris, mix 2 cups
wheat flour (aata) with salt to taste,
2 tbsps oil and enough water to make
a stiff dough. Make lemon-sized balls
and roll each one into a 10 cm disc.
Cut each disc into two triangles,
discarding edges. Make all triangular
puris, and deep fry in groups in hot
oil.
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