Sunday, June 26, 2011

Mughlai Chutney Chicken by Chef Shireen Anwar



















Ingredients
Chicken (cut into 16 pieces)       1 kg
Bay leaf (taiz patta)                   1
Onion chopped                          2
Cloves (long)                             4
Cream                                      1/2 cup
Yogurt                                      1/2 cup
Oil                                            1/2 cup
Chili powder                              1 tsp
Roasted and crushed cumin       1 tsp
(bhuna, kuta hoa zeera)
Ginger garlic paste                    1 tbsp
Green cardamom powder           1/2 tsp
(pissi hari ilaihi)
Almonds ground                        2 tbsp
Salt                                          1 1/2 tsp

Ingredients for Chutney
Coriander leaves                       1/2 cup
Green chilies                            4
Coconut                                   1 tbsp
Sugar                                       1/4 tsp
Salt                                          1/4 tsp
Yogurt                                      2 tbsp
Lemon juice                              4 tbsp

Method for Chutney
In blender put coriander leaves, green chilies, lemon juice, yogurt, salt, sugar, coconut and blend well till smooth. Keep it aside.

Method:
-         Heat oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside.
-         In the same oil add chopped onion, fry till light pink, add  bay leaf,  cloves, ginger garlic paste, salt, chili powder, cumin powder and ground green cardamom, fry well, then add in the fried chicken pieces, cover and cook for 15 minutes
-         Add ½ cup yogurt, cream and the prepared chutney, cook on low flame till oil comes on top. 

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