AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


3 pieces chicken ( leg and thigh joint ), 3 tbsp Oil, 3 tbsp ghee, 1 tsp cumin seeds, 2 black cardamom, 10-12 whole red chillies, 2 bay leaf, 4-5 Onions chopped, 4-5 green onions chopped with the greens, 8-10 ginger juliennes, 11/2 tsp coriander powder, Few strands of saffron, 1 cup curd, 1 cup almond paste ( blanch the Almonds and make paste ), Salt to taste, 2-3 chopped tomatoes, 1/2 lemon juice, Coriander to garnish

Procedure

Was the chicken and make slits . Keep aside . To start with , take a pan , add in oil and ghee , add cumin seeds , black cardamom, whole red chillies and chopped onion . Add in salt to cook the onion fast . As it turns light brown , add the spring onions with the bulbs and greens chopped along with half of the ginger juliennes . Cook till brown . Add the chicken along with coriander powder and saffron . Add in curd and almond paste and mix well . Add the tomatoes and little salt accordingly. Cover and cook till tender . You will find the oil floating . Lastly add the left over ginger . Switch off the gas and add lemon juice . Garnish with coriander and serve !! Ready !!

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