Tuesday, 17 June 2014

CHICKEN CURRY

CHEF BB


CHICKEN CURRY
INGREDIENTS
800 grams                                                                            chicken, indain curry cut
100 grams                                                                            onion, brown paste
100 grams                                                                            tomato, puree
02 tbsp                                                                                  ginger garlic paste
03 tbsp                                                                                  refined oil/butter
½ tsp                                                                                      turemeric powder
1 tsp                                                                                       red chilley powder
02 tsp                                                                                                coriander powder
½ tsp                                                                                      garam masala powder
Assorted spice from Indian cuisine grinded to a fine powder
03 grams                                                                              whole spice
½ tsp                                                                                      salt
02 cup                                                                                   stock, hot
02 tbsp                                                                      coriander, fresh chopped for garnish
MOP
       cut onions in slice and deep fry it in hot oil. Cool it and grind it to a fine paste. Boil the tomatoes with a slit and make a fine puree. Add half amount of spice powders and salt to chicken and marinate it for 30 minutes.
          Heat oil in a pan. Add whole spice and ginger garlic sauté it for some time add tomato puree add all powdered spices to it at a low heat add brown onion paste. Stir it till leaves oil on a medium heat add marinated chicken to it. Sauté it for 5 minutes. Add stock and salt to it. Cook it till fully cooked. Add 3/4th chopped coriander leafs to it and garnish with remaining. Serve it hot with roti, chapatti, naan and rice.
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