Ingredients -
Chicken (1 kg), Salt, Sugar, Chilli Powder, Raw Chilli, Ginger, Garlic, Tomato, Coriander Powder, Cumin Powder, Black Pepper, Cardamom, Onion, Besan, Kashmiri Chilli, Turmeric, Ghee, Dried Chilli, Coconut Hot spices, butter (radish).
Step-1
1. 1 teaspoon of salt,
2. 1 tablespoon powdered chilli
3. Ginger and garlic paste-like 1.5 tbsp
Mix well with these three ingredients. The mixture should be kept in the refrigerator for 15 to 20 minutes.
Step-2
Step-3
2. 1 tablespoon ground chilli (as required),
3. 1 tablespoon cumin powder,
4. 2 tablespoons besan
5. 2 tablespoons Kashmiri chilli
Make a mixture with.
Step-4
In a pressure cooker, over medium heat, fry 4 pieces of dried chilli, 8 cloves, 10-15 pieces of black pepper, 5 pieces of cardamom with 2 tablespoons of white oil (vegetable oil/ghee) for 2 minutes and add chopped onion. Will. In order to cook the onion quickly, fry it with 1.5 teaspoons of salt on low heat for about 10-15 minutes till it becomes brown. Add 1 teaspoon of whole cumin seeds with fried onion. Cut the green chillies into small pieces, add 50 gms ginger, 25 gms garlic, turmeric (2 tbsp) and grate on low heat. Water should be used occasionally to keep the mixture from settling. Then add tomato paste and after a while (3 minutes) add chicken. After 10 minutes of tanning, step-3 in it
Add the prepared powder of masala and pour 4 cups of water in the masala for about 1 minute.
Now you have to give a whistle with the lid of the pressure cooker. Turn off the heat and leave it for about 15 minutes.
After 15 minutes, open the lid and add 2 teaspoons of musk fenugreek, 1 teaspoon of hot spices, 2-4 teaspoons of butter (Amul) and keep the lid on for 5 minutes.
