Chicken dilpasand
Ingredients:
Chicken boneless (leg side) ½ kg
Yogurt 1/8 kg
Water 1 cup
Medium onion 2
Green chili 4-5
Green coriander ¼ bunch
Fresh coconut 25 gm
Raisins 25 gm
Finely chopped ginger 1 medium piece
Garlic chopped 4-5 cloves
Red chili powder 1 tsp
All spice powder 1 tsp
Turmeric 1 tsp
Poppy seeds 1 tbsp
Cumin powder 1tbsp
Tomato purees 1 tbsp
Ghee 3-4 tbsp
Salt to taste
Method:
Cut ½ kg chicken into cubes and add 1/8 kg yogurt, 1 tsp turmeric and salt to taste, cover the lid and leave it for a while. In a pan sauté 1 tbsp poppy seeds for 1-2 minutes. When the color changes take it out in a plate. In a juicer blender chop 1 medium chopped ginger, 4-5 cloves of chopped garlic, 4-5 green chilies and 1 onion to make a paste. Cut another very finely and fry till light golden brown. Now add 1 tsp red chili powder, cumin powder and 1/2 tsp all spice powder, cook for 1 minute. Along with it add onion mixture and sauté for 2-3 minutes. Then add and sauté marinated chicken for 4-5 minutes. Now add 1 tbsp tomato puree and 1 cup water, cover the lid and leave to cook. After that in a juicer blender add water as required and 25 gm fresh coconut, blend it well to make the paste. In a blender machine blend poppy seeds and add with chicken. After 2 minutes of sauté add 25 gm cardamom and sauté for 2-3 minutes, dish it out and serve.
Cut ½ kg chicken into cubes and add 1/8 kg yogurt, 1 tsp turmeric and salt to taste, cover the lid and leave it for a while. In a pan sauté 1 tbsp poppy seeds for 1-2 minutes. When the color changes take it out in a plate. In a juicer blender chop 1 medium chopped ginger, 4-5 cloves of chopped garlic, 4-5 green chilies and 1 onion to make a paste. Cut another very finely and fry till light golden brown. Now add 1 tsp red chili powder, cumin powder and 1/2 tsp all spice powder, cook for 1 minute. Along with it add onion mixture and sauté for 2-3 minutes. Then add and sauté marinated chicken for 4-5 minutes. Now add 1 tbsp tomato puree and 1 cup water, cover the lid and leave to cook. After that in a juicer blender add water as required and 25 gm fresh coconut, blend it well to make the paste. In a blender machine blend poppy seeds and add with chicken. After 2 minutes of sauté add 25 gm cardamom and sauté for 2-3 minutes, dish it out and serve.
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