| INGREDIENTS |
|
Chicken 1/2 medium Poppy seeds (khuskhus/posto) 2 tablespoons Green chillies, chopped 4-5 Fresh coriander leaves 1/2 cup Fresh mint leaves 1/4 cup Ginger, chopped 2 inch piece Garlic, chopped 10-12 cloves Fenugreek seeds (methi dana) 1 teaspoon Fennel seeds (saunf) 1 teaspoon Coriander seeds 2 tablespoons Cumin seeds 1 teaspoon Skimmed milk yogurt 1/4 cup Salt to taste Turmeric powder 1/2 teaspoon Garam masala powder 1 teaspoon Onion , grated 2 medium Tomatoes, quartered 2 medium |
|
|
METHOD
Cut chicken into eight medium sized pieces with the bone.
Soak the poppy seeds in a quarter cup of warm water for fifteen to twenty minutes.
Grind the green chillies, coriander leaves, mint leaves, ginger, garlic and soaked poppy seeds to a fine and smooth paste.
Dry roast fenugreek seeds, fennel seeds, coriander seeds and cumin seeds lightly on a tawa and grind to a powder.
Mix the chicken pieces, green masala paste, freshly ground dry spice powder, skimmed milk yogurt, salt to taste, turmeric powder and garam masala powder. Leave to marinate for an hour in the refrigerator.
Place the chicken in a thick-bottomed handi (a vessel with a narrow opening), mix in the grated onion, tomatoes and half a cup of water.
Seal the handi with a tight fitting lid or with whole wheat (atta) dough. Keep the handi on medium heat and cook for eight to ten minutes.
Reduce heat and place the handi on a hot tawa and simmer for ten to fifteen minutes. Alternatively, you can place the handi in a preheated oven at 160C for fifteen minutes. Carefully break open the seal. Serve immediately.
|
