Ingredients:
- Pyaz (Onion) sliced 2 medium
- Kashmiri Lal mirch (Kashmiri red chilli) 6-8 soaked in water for 1 hour
- Tamatar (Tomato) 3-4
- Dahi (Yogurt) 2 tbs
- Water ½ Cup
- Chicken ½ kg
- Garam masala powder ½ tsp
- Kashmiri Lal mirch powder (Kashmiri red chilli powder) 1 & ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 & ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Cooking oil 5-6 tbs
- Laung (Cloves) 3
- Bari elaichi (Black cardamom) 1
- Taiz patta (Bay leaf) 1
- Water ½ Cup
- Hara dhania (Fresh coriander) chopped 2 tbs for garnishing
Directions:
In a frying pan add onion & dry roast until light brown while stir continuously. Set aside.
In a blender add roasted onions, Kashmiri red chilies, tomatoes, yogurt, water & blend well to make fine paste. Set aside.
In a bowl add grinded paste, chicken, garam masala powder, kashmiri red chilli powder, cumin powder, red chilli powder, turmeric powder, salt, coriander powder, ginger garlic paste & mix well. Marinate for 30 minutes.
In a pot add oil, cloves, black cardamom, bay leaf, marinated chicken & mix well. Cook for 3-4 minutes.
Add water & mix well. Cover & cook for 20-25 minutes on medium low flame or until gravy thickens and oil separates.
Garnish with fresh coriander and serve !
Ajza:
- Pyaz (Onion) sliced 2 medium
- Kashmiri Lal mirch (Kashmiri red chilli) 6-8 soaked in water for 1 hour
- Tamatar (Tomato) 3-4
- Dahi (Yogurt) 2 tbs
- Water ½ Cup
- Chicken ½ kg
- Garam masala powder ½ tsp
- Kashmiri Lal mirch powder (Kashmiri red chilli powder) 1 & ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 & ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Cooking oil 5-6 tbs
- Laung (Cloves) 3
- Bari elaichi (Black cardamom) 1
- Taiz patta (Bay leaf) 1
- Water ½ Cup
- Hara dhania (Fresh coriander) chopped 2 tbs for garnishing
Directions:
Aik frying may pyaz ko dry roast karlen yehan tak k wo light brown ki hojaye. Chamcha chalatay rahen.
Blender may roasted pyaz, Kashmiri laal mirch, tamatar, dahi, pani shamil kar k achi tarah paste bana len.
Aik bowl may grinded paste, murghi, garam masala powder, Kashmiri laal mirch powder, zeera powder, lal mirch powder, haldi powder, namak, dhania powder, adrak lehsan paste shamil kar k achi tarah mix karen. 30 minute k liye marinate karne rakh den.
Aik pot may tel or miarinated murgha shamil kar achi achi atarh mix karen. Ab isko 3-4 minutes tak pakayen.
Pani shamil kar k achi tarah mix karen or ubal anay k baad cover kar k 20-25 minute tak medium aanch pe pakayen k gravy garhi hpjaye or tel alag hojaye.
Hara dhania se garnish kar k serve karen!
