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| Shahi Chicken |
INGREDIENTS
Chicken enormous curry cut pieces with bones-750 gms
For Marination:
Salt-1 tsp
Ginger Garlic glue 2 tsp
Whisked Curd/Yogurt-3 tbsp
Onion-Red Stew Glue:
Onion quartered-2 medium (150 gms)
Dried Red Chillies-8
Saunf Fennel seeds-2 tsp
Flavor Powders:
Coriander Powder-1 tsp
Kashmiri Stew Powder-1 tsp
Garam Masala Powder-1 tsp
Different Fixings:
Tomato Purée-2 tbsp
Saffron-2 squeezes absorbed warm water
Seared Cashews divided 15 nos.
Seared Raisins-15 nos.
Refined Oil-4-5 tbsp
Directions
Readiness:
Marinate the Chicken pieces with the things determined. Put away for 30 mins.
Absorb 2 portions of saffron warm water.
Dry meal the fennel seeds and dried red chillies in a skillet on low intensity for 2-3 mins. Put away to cool. Strip and quarter the onions.
Utilize instant tomato purée and if not accessible, mix 1 major red tomato into a purée.
To make the Onion-Red Bean stew glue, add the cooked fennel seeds and red chillies in a blender/processor and drudgery to a coarse powder. Presently add the quartered onions and mix into a smooth glue. You can add a tablespoon of water whenever required.
Sear the cashew nuts and raisins in oil in a steady progression, take out and save in a plate for utilize later.
Process:
Heat oil in a kadai/container and add the Onion-Red Bean stew glue. Broil for 3-4 mins on medium intensity till oil isolates. The shade of the glue shouldn't become dim.
Presently add the marinated chicken and broil on high intensity for 3-4 mins.
Lower intensity and cook on low intensity for around 3-4 mins till the curd/yogurt is cooked, oil isolates and there's a red hint in the curry.
Add the Coriander, Kashmiri Bean stew and Garam Masala Powders, blend and cook on low intensity for 3-4 mins.
Presently add the tomato purée, blend and cook on low intensity for around 2 mins.
Presently add 150 ml water, give a blend and cover and cook on low intensity for 15 mins till chicken is delicate.
Eliminate top, give a blend and add 2 tbsp of saffron water. Allow it to stew for around 2 mins.
Decorate with the seared cashews and raisins. Give a blend and serve.
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