Cooking with same ingredients with different technique changes the taste of entire dish.
Pictorial Demo:
Recipe Serves 3
Ingredients:
For the Marination Chicken 450gm + 1/4tsp Red Chilly powder + 1/4 tsp Coriander powder + 1/4 tsp turmeric powder+ 1/4 tsp ginger garlic paste + 1/4 tsp salt 1 tbsp oil
For the gravy: 1/2 cup onion paste (2 onions) 1/4 cup oil Whole garam masala 2 tbsp ginger garlic paste 1 1/2 tbsp curd 1 glass water + 1/2 cup water DRY MASALAS: 1/2 tsp red chilly powder 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp black pepper powder 1/2 tsp garam masala powder
Dry Roast below separately & Ground to paste with 1/3 cup of water 2 tbsp peanuts 2 tbsp coconut powder 1 /2 tbsp seasame seeds
NOTE* We need heap 1 tbsp of the above roasted masala. Rest can be stored in air tight container for 1 month. 4-5 tbsp chopped coriander, 3 green chillies Method:
Marinate the chicken with red chilly powder, coriander powder, turmeric powder, ginger garlic past & salt. Keep aside covered with 10 minutes
Heat non stick pan with 1 tbsp oil. Place chicken. Cook for a minute on each side.
Heat oil in a deep vessel. Add in whole garam masala
When it crackles, add in onion paste. Fry till translucent.
Add in ginger garlic paste. Fry for a minute. Or till the raw smell is less.
Add in all the dry masalas & stir few times.
Put the vessel off the flame & add in whipped curd. Stir well.
Add in fried chicken, roasted masala, black pepper, garam masala. Mix well
Fry using 1/2 cup water till oil separates. This process is called Bhunna.
Add in chopped coriander, slice green chillies.
Add in a glass of water. Cook covered till chicken is tender. Keep the gravy according to your required consistency.