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Main Ingredients | Kadaknath chicken, Onions |
Cuisine | Punjabi |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Rareya Kadaknath Kala Kukkad
- 1 kilogram Kadaknath chicken , cut into 2 inch pieces on the bone
- 2 large Onions , sliced
- 6-8 Green cardamoms
- 5-6 Black cardamoms
- 1 Star anise
- 3 Bay leaves
- 4-5 Dried red chillies
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Black peppercorns S
- to taste Salt
- 3-4T tablespoon Kachchi ghani mustard oil
- 2 1/2 teaspoon Red chilli powder
- 2 teaspoons Garam masala powder
- 2 tablespoons Coriander powder
- 1/4 bunch Fresh coriander leaves
- 1/2 Lemon
- to garnish Fresh mint sprigs
Method
- Put chicken and onions in a pressure cooker. Crush green cardamoms and black cardamoms and add along with star anise, bay leaves, red chillies, ginger-garlic paste, black peppercorns and salt. Add 3 cups water, cover the cooker with the lid and cook for 25-30 minutes or till 7-8 whistles are given. Transfer into a bowl when the pressure has settled completely.
- Heat kachchi ghani mustard oil in a kadai, add cooked chicken and cook till the stock reduces to half.
- Add red chilli powder, garam masala powder and coriander powder and mix. Cover and cook for 12-15 minutes or till the gravy is further reduced.
- Chop and add coriander leaves, mix and cook till the mixture is dry. Squeeze the juice of ½ lemon juice into the cooker and mix well. Transfer into a serving bowl.
- Serve hot garnished with mint sprigs.
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