Saturday, March 27, 2010
Honestly, I wasn't sure about the snap i'm putting up. But the recipe is good and turns out really well. So i couldn't resist putting it up. I was so late for work, there was just no time for my average effort at creativity. Maybe the next time i make this dish, i'll have some more time for a better snap...:)
So coming back to the recipe, i feel like i'm rediscovering 'Nita Mehta' all over again, i mean i have had her cook book with me for over 5yrs n' have taken it out rarely. So anyways, thats my mistake, now that i have taken it out, i'm finding such really nice recipes in there. I had separated the boneless pieces when i was making my Chicken Karahi and used those pieces to make this dish. So here you go...
1. Chicken (boneless): 500gms (cubed)
2. Onions: 3 nos (chopped)
3. Saboot Dhania (coriander seeds): 1 ½ tbsp
4. Dry Red Chili: 2nos
5. Ginger: 1 ½ inch piece (chopped)
6. Garlic: 10 flakes (chopped)
7. Tomatoes: 3nos (chopped)
8. Tomato: 1no (puree in a mixer)
9. Garam Masala: 1tsp
10. Coriander Powder: 1tsp
11. Amchoor: ½ tsp
12. Green Chilies: 2nos (whole)
13. Coriander: 2tbsp (chopped)
14. Kasthuri Methi: 2tbsp
15. Oil: 5tbsp
16. Salt: to taste
Step 1: Put coriander seeds and red chilies on a tawa. Keep on fire and roast lightly till it just starts to change color. Do not make it too brown.
Step2: Crush the coriander seeds to split the seeds. Break the red chilies with hands into small bits. Keep aside.
Step3: Heat oil in a wok and add chopped onions, cook it till golden brown.
Step 4: Add crushed coriander seeds, ginger and garlic. Stir for a minute or so.
Step 5: Add chicken and stir fry for 4-5minutes on medium heat.
Step 6: Add chopped, pureed tomatoes and red chilies to the above and cook for another 4-5mins.
Step 7: Add salt, garam masala, dhania powder and amchoor. Mix well. Cover and cook on low heat for 6-8minutes.
Step 8: Lower the heat, stir, add whole green chilies, coriander leaves and kasthuri methi leaves. Cook for another 4-5minutes or till done and serve hot.