500 gms Chicken little curry cut
pieces with bones
Zest Powders:
1/2 tsp Turmeric Powder
2 tsp Red Bean stew Powder
1.5 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Garam Masala Powder
Preparation:
2 tsp Ginger garlic glue
1 tsp Salt
2 tbsp Ketchup
3 tbsp Refined Oil
5 tbsp Coriander leaves slashed
Guidelines
Planning:
Spotless and cut the chicken into
little pieces. Wash and keep it in a colander to deplete.
Hack the coriander leaves and put
it away.
Process:
Heat oil in a skillet.
Add the ginger garlic glue and
sear on low intensity for 1-2 minutes.
Presently add the chicken pieces
and blend and broil on high intensity for 2 mins till the variety changes.
Add the turmeric powder and salt
and blend and sear on medium intensity for 2-3 mins till minimal sautéed.
Cover and cook on low intensity
for around 20 mins till the chicken is almost delicate. You can eliminate top
once most of the way, give a mix and cover it once more.
Presently add all the zest
powders, give a blend and sear on medium intensity for 3-4 mins till the
flavors are cooked and the chicken pieces are carmelized.
Presently add the ketchup, give a
blend and keep on broiling on medium intensity for 3-4 mins till it covers the
chicken and is carmelized.
In conclusion, decorate with slashed coriander leaves, blend and serve
hot.
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