Serves: 3 Persons
Time Taken: 90 minutes
300 grams Boneless Chicken
150 grams Oil
4 medium onions minced
1 inch piece of Ginger
5 TBS Fresh Milk Malai
2 heaping TSP chili powder
1 heaping TSP coriander powder
1/2 TSP Fried Cumin Powder
2 TSP (not heaping) salt
100 grams fresh Curd
25 numbers of Cashew nuts
1/4 TSP Cardamom powder
1 TBS Kewra water
Juice of Fresh 1/2 piece of Lemon
1 pinch of safron diluted in warm water.
Fry the onions till lightly brown in oil in a cooker.
Add red chili powder, coriander powder and salt with some water and cook till oil separates.
Add curd and cook till masala takes a deep red color and oil separates again.
Add boneless chicken with some water.
Cook on low flame for 30 min.
Make a thin paste of cashew nuts and ginger in a mixer and add to the cooker.
Cook for another 30 min.
Add cardamom powder, kewra water,lemon juice and safron water to the cooker and cook for 10 min. and take off the gas.
Serve with hot chapaties or boiled rice.
Posted in chicken, cookery, culture, Cusine, food, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe, Uncategorized
Tagged chicken, chickenloversrecipe, curry, gravy, recipe, shahi
Serves: 2 Persons
500gms Boneless Chicken
Fresh tomato puree* of 5 medium tomatoes
2 Paste of two Medium raw onions
2 Tsp (Heaping) Red chili powder
1 Tsp (Not Heaping) Dhania Powder
1/4 Tsp Haldi Powder
1 Tsp Salt
3 heaping Table spoons Curd
2 Table Spoons Garlic Paste
2 Table spoon Ginger paste
3 Table spoon Cashew Nuts
* To make fresh tomato puree boil water in a pan and put 5 tomatoes in it after scooping their eyes out and making a plus sign with a knife on the bottom of the tomatoes. after 5 minutes throw out the hot water and rinse the tomatoes in cold water. Now peel off the skins and blend the tomatoes in a mixer.
Heat some oil in a cooker and add the fresh tomato puree. Cook till oil separates. Add the onion paste cook till oil separates. Add all the dry masalas with some water and cook till oil separates. Add curd and mix it well in hi-flame till oil separates.
Add the chicken pieces and cook on low flame for about 30 minutes.
(Take the specified amount of ginger, garlic and cashew nuts and make a paste in a mixer. Add a little water so that there are no lumps.)
Add this paste to the masala in the cooker and fry well till oil separates and the white color of the cashew paste is gone.
By now the chicken should be done. Serve hot with fresh chapaties.
Posted in chicken, cookery, Cusine, rajasthan, rajasthani, recipe, Uncategorized
Tagged Asia, जयपुर, भारत, chicken, Cook, cooking, india, Jaipur, masala, rajasthan, rajasthani, recipe