|
KOYLA
CHICKEN
| Chicken |
1
lb |
| Ginger
Paste |
1/2
tbsp |
| Garlic
Paste |
1/2
tbsp |
| Garam
Masala |
1/2
tsp (curry powder) |
| Red
Chili Powder |
1
tsp |
| Butter |
2
tbsp |
| Green
Chilies |
5 |
| Tomato
Puree |
2
cups |
| Cashew
Nuts (crushed) |
2
tbsp |
| Vinegar |
1
tsp |
| Lemon
Juice |
1
tsp |
| Coriander
Leaves |
2
tbsp |
| Cream |
1/2
cup |
| Salt |
|
| Coal |
2
pieces |
- Take
a bowl and add ginger paste, garlic paste, garam masala, red
chili powder and salt, mix it well and then
add the chicken pieces and let it to marinate for about an hour.
- Heat
butter in a pan, add the marinated chicken and sauté. Add slit
green chilies and continue to sauté for a while.
- Add
tomato puree and a little water and mix.
- Add vinegar, lemon juice and chopped coriander leaves.
- Add cream, cover and continue to cook for 2-3 minutes.
- Heat
the coal till red-hot. Then dip the coal in the chicken gravy and
immediately cover with a lid.
- Let
it remain for about 5 minutes before opening the lid and removing
the coal.
|
|
|
