Cooking Time : 20 mins
Chicken chalna is the best side dish with Chicken Biriyani, Parota, Idli, Dosa, Rotis.
INGREDIENTS:
Chicken (with bones) 300 gms
Big Onion 2
Big Tomato 1
Ginger garlic paste 1 tbsp
Chilli powder 1 tsp
Turmeric powder 1/4 tsp
Curd 2 tsp
Garam masala powder 1 tsp
Cinnamon sticks 1
Cloves 1
Star Anise 1
Bay Leaf 1
Salt To Taste
Coriander leaves To Garnish
TO GRIND:
Cashew nuts 8
Grated Cocunut 1/4 cup
Cumin seeds 1 tbsp
Coriander seeds 11/2 tbsp
Red chillies 5
Fennel seeds 1 tsp
Black Pepper 1 tsp
METHOD:
- Clean the chicken well and cut into pieces.
- In a pan, heat 1 tsp oil and add cashew nuts. Wait till it becomes light brown color. Add Cumin seeds, Coriander seeds, red chillies, pepper and allow it to cool. Grind to a fine paste along with the cocunut and fennel seeds and keep it aside.
- In a pressure cooker, heat oil and add cinnamon sticks, star anise, cloves and wait till the aroma comes.
- Add onion and fry till it becomes golden. Add Ginger garlic paste. Add tomaotes, salt and stir well. Once the tomato is tender, add chicken and cook for 2 mins till the chicken becomes white. Add turmeric powder, red chilli powder, salt and stir well. Add the ground paste and stir well. Pressure cook for 3 whistles in medium flame and keep it in low flame for 10 mins. Once done, allow the cooker to cool and open.
- Add garam masala powder and keep it in low flame for 2 mins and Garnish with coriander leaves and serve hot.
Tips:
- Use Chicken with bones to get good taste.
- Always use freshly grated cocunut.
- Add ginger garlic paste immediately after frying the onions to get good flavour.
- Once the pressure cooking is done for 3 whistles, always keep in low flame so that the masala gets mixed well.
- Add Garam masala at the final step to get good taste for chalna.
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