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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Chicken thigh, skinned 1 kilogram
Salt to taste
Lemon juice 4 tablespoons
Onion , chopped 1 small
Garlic, chopped 4 cloves
Ginger, chopped 2 inch piece
Green chillies, chopped 6
Vinegar 1 tablespoon
Ghee 4 tablespoons
Sugar 1/4 teaspoon
Tomato puree 4 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
FOR PASTE
Coriander seeds 2 tablespoons
Cumin seeds 1 teaspoon
Red chillies 2
Cinnamon 1 inch stick
Cloves 4
Green cardamoms 4
Method
Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes.
Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth.
Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking.
Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently.
Add ghee, salt, sugar and fry the chicken until well browned.
Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.
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Fried Chilli Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Chicken thigh, skinned 1 kilogram
Salt to taste
Lemon juice 4 tablespoons
Onion , chopped 1 small
Garlic, chopped 4 cloves
Ginger, chopped 2 inch piece
Green chillies, chopped 6
Vinegar 1 tablespoon
Ghee 4 tablespoons
Sugar 1/4 teaspoon
Tomato puree 4 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
FOR PASTE
Coriander seeds 2 tablespoons
Cumin seeds 1 teaspoon
Red chillies 2
Cinnamon 1 inch stick
Cloves 4
Green cardamoms 4
Method
Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes.
Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth.
Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking.
Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently.
Add ghee, salt, sugar and fry the chicken until well browned.
Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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