QUICK AND EASY BONELESS CHICKEN
Quick Boneless Chicken
Ingredients:
Chicken boneless 500 gm
Ingredients for Marination:
Ginger Garlic paste 2 tsp
Salt 1-1/2 tsp
All spice powder 1 tsp
Red chili powder 1/2 tsp
Lemon juice 3-4 tbsp
Other ingredients:
Onion (chopped) 1
Tomato (chopped) 1
Ginger (chopped) 1inch piece
Ginger Garlic paste 1-1/2 tsp
Green chilies (chopped) 2
Coriander (chopped) 4 tbsp
Capsicum (sliced) 1
Sesame oil 2-3 tbsp
Cumin seeds 1-1/2 tsp
Crushed cardamom 2
Salt 1 tsp
Cashew nuts 10-12
Red chili powder 1-1/2 tsp
Clarified butter 1 tsp
All spice powder 1 tsp
Fenugreek powder 1 tsp
Black pepper ½ tsp
Method:
Marinate the chicken with the spices and allow to rest. Heat oil, crackles cumin and cardamom, and adds onions and salt, sauté. Add chilies, ginger and capsicum and stir for about 2-3 minutes, then add tomatoes and cashew nuts. Cook for about 5-7 minutes till tomatoes are mushy. Remove from heat, cool a bit and then blend to a paste, you may add a little water if required. Heat a tsp of Ghee and put the paste to cook, add chili powder and all spice powder and add hot water and bring to a boil and then simmer for 12-15 minutes.
Meanwhile heat a pan and sauté the marinated chicken till the moisture begins to dry, add some Ghee and toss gently to allow further cooking and coloring the chicken with the Ghee. Stir in some of the coriander. Add the chicken pieces, mix slowly into the masala, sprinkle some black pepper powder, all spice powder and fenugreek leaves. Simmer covered for 2-3 minutes. Serve garnished with generous sprinkling of coriander.
Ingredients:
Chicken boneless 500 gm
Ingredients for Marination:
Ginger Garlic paste 2 tsp
Salt 1-1/2 tsp
All spice powder 1 tsp
Red chili powder 1/2 tsp
Lemon juice 3-4 tbsp
Other ingredients:
Onion (chopped) 1
Tomato (chopped) 1
Ginger (chopped) 1inch piece
Ginger Garlic paste 1-1/2 tsp
Green chilies (chopped) 2
Coriander (chopped) 4 tbsp
Capsicum (sliced) 1
Sesame oil 2-3 tbsp
Cumin seeds 1-1/2 tsp
Crushed cardamom 2
Salt 1 tsp
Cashew nuts 10-12
Red chili powder 1-1/2 tsp
Clarified butter 1 tsp
All spice powder 1 tsp
Fenugreek powder 1 tsp
Black pepper ½ tsp
Method:
Marinate the chicken with the spices and allow to rest. Heat oil, crackles cumin and cardamom, and adds onions and salt, sauté. Add chilies, ginger and capsicum and stir for about 2-3 minutes, then add tomatoes and cashew nuts. Cook for about 5-7 minutes till tomatoes are mushy. Remove from heat, cool a bit and then blend to a paste, you may add a little water if required. Heat a tsp of Ghee and put the paste to cook, add chili powder and all spice powder and add hot water and bring to a boil and then simmer for 12-15 minutes.
Meanwhile heat a pan and sauté the marinated chicken till the moisture begins to dry, add some Ghee and toss gently to allow further cooking and coloring the chicken with the Ghee. Stir in some of the coriander. Add the chicken pieces, mix slowly into the masala, sprinkle some black pepper powder, all spice powder and fenugreek leaves. Simmer covered for 2-3 minutes. Serve garnished with generous sprinkling of coriander.
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