Ingredients :
- Chicken – 1 kg
- Paneer – 200 gms
- Onions – 4, big size
- Tomato – 4, medium size
- Ginger – Garlic paste – 2 tbsps
- Turmeric powder – 1 tsp
- Dry red chillies – 8 to 10
- Patta/ cinnamon – 1” pieces – 2 nos
- Lavanga/ Cloves – 4
- Oil for frying
- Salt to taste
To Garnish :
Coriander leaves, a handful chopped
Preparation Method :
1. Soak for dry red chillies in warm water for half an hour.
2. Clean the chicken and cut into medium size pieces.
3. Marinate chicken with salt and turmeric powder for about half an hour.
4. In the meantime, chop the onions and tomatoes. Dice the paneer into cubes.
5. Take oil in deep frying pan, fry the paneer cubes and put it in a cup of water so that it doesn’t become hard. Keep aside.
6. In the oil, fry the chicken pieces & keep aside.
7. Grind the dry red chillies into smooth paste using little water.
8. In a frying pan, pour some oil and season with lavanga & patta.
9. Add onion, fry until it turns golden brown color.
10. Now add ginger garlic paste and sauté for a minute.
11. Next add the tomatoes, fry for 2-3 minutes and add the red chilli paste.
12. Stir fry till the masalas blends well and add some water.
13. Boil for some time and add the chicken & paneer pieces.
14. Open cook the curry for some time and switch off the flame.
* Garnish with coriander leaves and Serve with Roti/ Plain Steam Rice.
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