Cream chicken
ingredients:
1..5 kg chicken
12 cloves garlic crushed
2 tsp ginger paste
1.5 tbsp black peppercorns (kalimirch) crushed
3 tbsp kasuri methi coarsely ground
1 cup cream
salt to taste
500 gms curd
Method:
Clean and dry the chicken and marinate it with garlic, ginger and salt for at least 10 minutes.
Heat a deep bottomed pan, drop the chicken into it (no need for oil if its a non stick) and slightly sear the chicken, it will start to give a nice caramelisation.
Add the beaten curd with water for 10 minutes or so. (
Add pepper powder and kasuri methi and cook till chicken done. Let the currydry out a bit.
Add cream and cook on low flame for another 5-10 minutes. (This is the stage at which I would also add the split green chillis)
I just let it simmer gently until it reached the consistency that I wanted.
Serve hot with parathas or rotis. This dish when thickened, doesn't go as well with rice.
1..5 kg chicken
12 cloves garlic crushed
2 tsp ginger paste
1.5 tbsp black peppercorns (kalimirch) crushed
3 tbsp kasuri methi coarsely ground
1 cup cream
salt to taste
500 gms curd
Method:
Clean and dry the chicken and marinate it with garlic, ginger and salt for at least 10 minutes.
Heat a deep bottomed pan, drop the chicken into it (no need for oil if its a non stick) and slightly sear the chicken, it will start to give a nice caramelisation.
Add the beaten curd with water for 10 minutes or so. (
Add pepper powder and kasuri methi and cook till chicken done. Let the currydry out a bit.
Add cream and cook on low flame for another 5-10 minutes. (This is the stage at which I would also add the split green chillis)
I just let it simmer gently until it reached the consistency that I wanted.
Serve hot with parathas or rotis. This dish when thickened, doesn't go as well with rice.
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