Yet another recipe which I borrowed from my mom-in-law, who invented this after reverse engineering a dish we all fell in love with, at a buffet lunch. Ingredients Chicken (cut into small pieces) - 2 kg Onion (medium) - 5 Green chillies - 15 Ginger - 3 inch Coconut Oil - 5 tbsp. Vinegar - 2tbsp. Curry leaves Salt to taste Masala paste Coconut milk - 2 tins (13.5 ounce) (Separate 1/2 a tin for first thick coconut milk and rest for second thick coconut milk) Masala Paste Saunf - 2 tbsp. Cardamom - 15 to 20 Cinnamon - 10 (2 inch long pieces) Turmeric powder - 1/4 tsp. Red Chilli powder - 2 heaped tsp. Coriander powder - 5 to 7 heaped tsp. Whole pepper corns - 1 tsp. Procedure Take ingredients 2 to 8 in a vessel and knead well. Add chicken and continue kneading Prepare the masala paste - Coarsely grind the masala ingredients 1 to 3. To this add masala ingredients 4 to 7, sprinkle some water and mix well in a mixer. Add the prepared masala to S
Comments
Post a Comment