Chicken Lukhnowie (North Indian dish)
-by Piyali Dasgupta
Ingredients:
1kg chicken
Big size onion 4to5 (chopped)
Garlic 15 to 20 cloves
Tomato 2 big size
Ginger
Garammasala sabut
4/5 kishmish
Cumin seeds1 tsp
Redchilli3/4/5
Bay leaf(tejpatta) 2
Refined oil 5 to 6 tbs
Salt
1kg chicken
Big size onion 4to5 (chopped)
Garlic 15 to 20 cloves
Tomato 2 big size
Ginger
Garammasala sabut
4/5 kishmish
Cumin seeds1 tsp
Redchilli3/4/5
Bay leaf(tejpatta) 2
Refined oil 5 to 6 tbs
Salt
Recipe:
At first all spices should be grind in a mixer including kishmish to make a paste. Then heat the oil in a karhai, put the bay leaves into the pan then sabut garam masala add into the oil wait for 2 min..the sweet smell will be come. Add the chopped onion into it,fry it properly,when the colour of onion will be brownish, pour the hole chicken into the pan,fry it for15 min then add salt and masala paste. Again fry it, till the oil will comes out, then add chiken masala, no need to add turmaric powder. Then pour 4 cups of water and lid it properly. After 10 to15 min gravy will be thick...stop the gas and add 1 tsp garammasala powder and chopped dhania leaves for garnish ing(its optional)....it will be ready to serve with chapaties or paranthas.
At first all spices should be grind in a mixer including kishmish to make a paste. Then heat the oil in a karhai, put the bay leaves into the pan then sabut garam masala add into the oil wait for 2 min..the sweet smell will be come. Add the chopped onion into it,fry it properly,when the colour of onion will be brownish, pour the hole chicken into the pan,fry it for15 min then add salt and masala paste. Again fry it, till the oil will comes out, then add chiken masala, no need to add turmaric powder. Then pour 4 cups of water and lid it properly. After 10 to15 min gravy will be thick...stop the gas and add 1 tsp garammasala powder and chopped dhania leaves for garnish ing(its optional)....it will be ready to serve with chapaties or paranthas.
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