-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4-5
Ingredients |
|
| Chicken | 750 gm |
| Onion (payaz) chopped | 3 |
| Oil | 3-4 table spoon |
| Coconut milk (nariyel ka doodh) | 1 cup |
| Turmeric (haldi) | ½ tea spoon |
| Salt (namak) | to taste |
Spices |
|
| Coconut (nariyel) | 1 cup |
| Coriander seeds (dhaniya) | 3 table spoon |
| Carom (ajwain) | ½ tea spoon |
| Fenugreek seeds (Methi) | ½ tea spoon |
| Cumin seeds (jeera) | 1 tea spoon |
| Cinnamon (dalchini ) | 1’ |
| Kashmiri Red chilli | 8-9 (deseeded) |
| Black pepper (kali mirch) | 7-8 Pieces |
Instructions
- Take coconut, coriander seeds, carom seeds, fenugreek seeds, cumin seeds. cinnamon, black pepper and whole kashmiri red chilli in a pan and roast them without oil.
- Let the spices cool and then grind them properly.
- Put oil in a pan and add onion and fry till it becomes brown.
- Add chicken and turmeric powder and cook it for 5-6 min.
- Now add roasted spices and cook it for some more time. Add salt at this stage.
- Now add a cup of water and cover it and let it cook for 15 minutes.
- Add coconut milk and put the flame off.
- Serve “Mangolian chicken” hot with rice.
- Recipe Type : Chicken, Curries, Non vegetarian
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