Ingredients:
Chicken – 1 kg
Black pepper powder – 2 teaspoons
Salt – as required
Chilli powder – ½ teaspoon
Turmeric powder – ½ teaspoon
Ginger garlic paste – 3 teaspoons
Onion (Chopped) – 2 large
Green chili (Slit) – 5
Coriander leaves – ½ Bunch
Oil – 6 tablespoons
Water – ½ cup
Method:
In a large bowl, mix the chicken pieces with salt, chili powder, turmeric powder, and black pepper powder. Marinate for 30 minutes. In a kadai/pan, heat 1 tablespoon of oil and add chopped onion, green chilies, and coriander leaves. Sauté until the onion turns pink and translucent. Then, turn off the flame. Once the mixture has cooled, grind it into a fine paste and keep aside. Pressure cook marinated chicken along with water for 7 whistles. After pressure cooking, if there is excess water cook it openly until all the water has evaporated. Then, heat oil in a kadai/pan and add the ground paste and fry for 1-2 minutes. Then add ginger garlic paste. Fry until the raw smell goes off. Add cooked chicken pieces and fry for a few minutes. Turn off the flame and serve.
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