Step 1:- Wash , clean and cut boneless chicken thighs ( 1 1/2 lbs ~ 3/4- 1 kg ) , marinate it with turmeric powder ( 1/2 teaspoon ) and lemon juice ( 1 tablespoons ) for 20- 30 minuets and keep aside .
Step 2:- Heat a pan and add oil ( any vegetable oil, 1-1 1/2 table spoon ) splutter cloves ( 3-5 nos ), cardamom ( 5-8 nos ), fennel seeds ( 1 teaspoon), cumin seeds ( 1/2 teaspoon ) , cinnamon stick ( a small piece ) , and peppercorns ( 8-9 nos ).
Now add onion ( 2 nos , sliced ) , saute ( until onions becomes transparent ) , and now add
garlic ( sliced , 8-9 cloves ) ginger ( sliced , 3'' of a root ) , and green chillies ( 2-3 nos , as such ) , and saute ( until onions becomes light brown in color )
and now add tomato ( 1 , chopped ) , and curry leaves ( from 3 twigs ) saute ,
and add water ( 1/2 cup ) cook for 2-3 minutes on medium flame ,
Step 3:- Grind Step 1 onion - tomato mixture , cashews ( 1/2 cup) and raisins ( 1/2 cup , golden ) ,
into a smooth paste , and keep aside .
Step 4:- Add the step 1 chicken pieces ( to the same step 2 pan , and "saute " it for 2-3 minutes on each sides , until chicken pieces become "pale" in color ) , and keep aside .
Step 5:- Now add oil ( to the same step 4 pan , 1 teaspoon ) , and add turmeric powder ( 1 teaspoon) , Kashmiri chili powder ( 1 1 /2 teaspoons ) , coriander power ( 2 teaspoons) , saute until you get nice aroma of "powders ",
now add Step 3 paste , combine ,
and add chicken broth ( 1 cup) , combine ,
and add step 4 chicken ,
combine , and cook for 30 minutes on medium flame .
Now add coconut milk ( 3/4 cup Thick OR 4 table spoons of coconut milk powder ) ,
pepper powder ( 1 1/2 teaspoons ) , water ( 1/4 cup) ,
and cilantro ( 3/4 cup ) , and
combine well and cook for another 2-3 minutes .
Step 6 :- 'Jes Special " Thick Gravy chicken Curry is ready .......: -) it goes well with with steamed rice/ Chapathi/ paratha/Tortilla ..... Enjoy :) J A Mathew .
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