Yummy looking isn't it. Taste real good with butter Chapatti.
Look at the dart board, used as a back ground. Amateur Photography haha.Recipe will be updated soon.The Recipes:This is a Onion Based Gravy.4 medium sized onions for 1 kilo chicken.More onions and the dish will be sweetish. Go ahead if you want your chicken sweet :)For the garnish:Add 1 tsp Dhania PowderAdd 1 tsp Jeera Powder.Add 1 tsp Chilli Powder.Add half tsp haldi Powder.Add 1 tsp garlic Crushed.Add 1 tsp ginger Crushed.Salt to taste.1 tsp vegetable Oil.Mix well and keep in fridge or outside for 2 hours.4 Onions finely chopped Keep Aside.Heat Oil in a Wok. I always cook my chicken in a Wok or Kadhai.The bottom of the cooking vessel has to be thick so that heat distributes evenly.I use about 3 TBS vegetable oil. Should be enough.A trick to cook in less oil. Only fry 1/3rd of the onions. Put the rest later.Crackle 1 tsp jeera and mustard seed in the oil.Add about one onions portion from the chopped onions and fry till golden brown.Add 5 green chillis sliced in halves.Fry for 30 seconds in medium heat.Add rest of the onions and fry for couple of minutes.Increase the heat.Add the chicken and Quickly mix.Let it mix well. Stir well, such that all the chicken pieces are turned.Cover the vessel and cook for 15 minutes in low heat.Now open the lid, and increase heat.Add 2 tomatoes finely chopped(Optional).Cook till most of all the juice from the curry have evaporated.Keep Stirring/mixing.Add 1 tsp of off-the-shelf Chicken masala.Cook for couple of minutes after you add masala.Garnish with coriander for better smell.I didn't.. Ran out of coriander :)Bachelor's kitchen you see!!
Yummy looking isn't it. Taste real good with butter Chapatti.
Look at the dart board, used as a back ground. Amateur Photography haha.Recipe will be updated soon.The Recipes:This is a Onion Based Gravy.4 medium sized onions for 1 kilo chicken.More onions and the dish will be sweetish. Go ahead if you want your chicken sweet :)For the garnish:Add 1 tsp Dhania PowderAdd 1 tsp Jeera Powder.Add 1 tsp Chilli Powder.Add half tsp haldi Powder.Add 1 tsp garlic Crushed.Add 1 tsp ginger Crushed.Salt to taste.1 tsp vegetable Oil.Mix well and keep in fridge or outside for 2 hours.4 Onions finely chopped Keep Aside.Heat Oil in a Wok. I always cook my chicken in a Wok or Kadhai.The bottom of the cooking vessel has to be thick so that heat distributes evenly.I use about 3 TBS vegetable oil. Should be enough.A trick to cook in less oil. Only fry 1/3rd of the onions. Put the rest later.Crackle 1 tsp jeera and mustard seed in the oil.Add about one onions portion from the chopped onions and fry till golden brown.Add 5 green chillis sliced in halves.Fry for 30 seconds in medium heat.Add rest of the onions and fry for couple of minutes.Increase the heat.Add the chicken and Quickly mix.Let it mix well. Stir well, such that all the chicken pieces are turned.Cover the vessel and cook for 15 minutes in low heat.Now open the lid, and increase heat.Add 2 tomatoes finely chopped(Optional).Cook till most of all the juice from the curry have evaporated.Keep Stirring/mixing.Add 1 tsp of off-the-shelf Chicken masala.Cook for couple of minutes after you add masala.Garnish with coriander for better smell.I didn't.. Ran out of coriander :)Bachelor's kitchen you see!!