Chutney Chicken
Chutney chicken is a recipe that is one of my speciality (or say) my signature dish. I tasted a green chicken recipe made by my friend and then thought of a few tweaks here and there added some ingredients subtracted some, and voila! the result is this which I call 'Chutney Chicken' or 'Chicken Dhaniya Pudina' alternatively.
Its a simple to make and yet so delicious recipe which anypone can make in just an hour (apart from 2-3 hours of pre-marination). So, try this recipe and tell me your opinions by commenting below. I would love to hear from you all.
Ingredients:
Chicken - 1 kg
Ginger - garlic paste - 2 Tbsp
Onion (Chopped) - 2 medium sized
Tomato Puree - 1 cup
Cumin (Jeera) - 1 tsp
Dalchini - 1 to 2 sticks
Laung - 4-5 pcs
Badi Elaichi - 1 pc
Tej Patta - 2 pcs
Turmeric powder - 2 tsp
Chilli powder - 2 tsp
Garam masala - 2 tsp
Dhaniya Patta Paste - 1 bowl
Pudina patta paste - 1/2 bowl
Green Chilli Paste - 1/2 bowl
Curd - 1 bowl
Salt - To TasteAmul Garlic Butter (cut into 1" cubes) - 2 cubes
Its a simple to make and yet so delicious recipe which anypone can make in just an hour (apart from 2-3 hours of pre-marination). So, try this recipe and tell me your opinions by commenting below. I would love to hear from you all.
Ginger - garlic paste - 2 Tbsp
Onion (Chopped) - 2 medium sized
Tomato Puree - 1 cup
Cumin (Jeera) - 1 tsp
Dalchini - 1 to 2 sticks
Laung - 4-5 pcs
Badi Elaichi - 1 pc
Tej Patta - 2 pcs
Turmeric powder - 2 tsp
Chilli powder - 2 tsp
Garam masala - 2 tsp
Dhaniya Patta Paste - 1 bowl
Pudina patta paste - 1/2 bowl
Green Chilli Paste - 1/2 bowl
Curd - 1 bowl
Salt - To Taste
Procedure:
1. Marinate chicken with ginger-garlic paste and curd.
2. Heat oil in a pan and add Jeera, Dalchini, Laung, Badi Elaichi, Tej Patta.
3. Fry onions till golden brown.
4. When fried add turmeric powder, chilli powder and garam masala. Stir well till mixed.
5. Add marinated chicken and salt.
6. Stir fry till cooked, then add dhaniya-pudina-green chilli paste and curd.
7. When gravy is cooked properly check for salt and adjust accordingly.
8. Add garlic butter cubes and mix well.
9. Cook on simmer till thick gravy consistency is reached.
10. Serve hot and enjoy with rice or chapati.
2. Heat oil in a pan and add Jeera, Dalchini, Laung, Badi Elaichi, Tej Patta.
3. Fry onions till golden brown.
4. When fried add turmeric powder, chilli powder and garam masala. Stir well till mixed.
5. Add marinated chicken and salt.
6. Stir fry till cooked, then add dhaniya-pudina-green chilli paste and curd.
7. When gravy is cooked properly check for salt and adjust accordingly.
8. Add garlic butter cubes and mix well.
9. Cook on simmer till thick gravy consistency is reached.
10. Serve hot and enjoy with rice or chapati.
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