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01-11-2010, 09:30 AM
Dilruba Chicken
http://4.bp.blogspot.com/_ScBigNRg0Y4/SRMSk7KXoHI/AAAAAAAAADI/KppLoHEXJjs/s400/chicken_tikka_masala.jpg
Boneless chicken stir-fried with onions, ginger, peppers, herbs and spices
Ingredients
3-4 lb. Boneless Chicken
2 medium onions
1 cup milk
2 tsp. chopped ginger
2 tsp. garam masala
6 tbs. vegetable oil
1 tsp. ground turmeric
2-3 fresh minced green cayenne peppers
1 cup fresh plain curd
Salt and red chilies according to taste
1/4 cup finely chopped almonds
A few strands of saffron, soaked in 2 tbsp. warm milk
1/4 cup finely chopped walnuts
Minced fresh cilantro
1/4 cup melon seeds
Almonds/cashews for garnishing
Serve with
Mughlai roti or Naan.
Method
1.Blend the onions and ginger into a smooth paste.
2.Heat the oil in a pan and gently brown the onion-ginger mixture, stirring often.
3.Add the chicken and curd. Combine well.
4.Cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
5.Grind the almonds, walnuts and melon seeds until quite fine.
6.Stir them into the milk, then add the mixture to the chicken along with leftover spices.
7.Cook over medium heat, stirring often, until the chicken is very tender and the gravy becomes thick .
8.Stir in the saffron with milk mixture and cook for 5 minutes.
9.Serve Hot.
http://www.curries.co.nz/images/ChickenTikkaMasala.jpg
http://legslip.files.wordpress.com/2008/06/tandoori-naan.jpg
http://4.bp.blogspot.com/_ScBigNRg0Y4/SRMSk7KXoHI/AAAAAAAAADI/KppLoHEXJjs/s400/chicken_tikka_masala.jpg
Boneless chicken stir-fried with onions, ginger, peppers, herbs and spices
Ingredients
3-4 lb. Boneless Chicken
2 medium onions
1 cup milk
2 tsp. chopped ginger
2 tsp. garam masala
6 tbs. vegetable oil
1 tsp. ground turmeric
2-3 fresh minced green cayenne peppers
1 cup fresh plain curd
Salt and red chilies according to taste
1/4 cup finely chopped almonds
A few strands of saffron, soaked in 2 tbsp. warm milk
1/4 cup finely chopped walnuts
Minced fresh cilantro
1/4 cup melon seeds
Almonds/cashews for garnishing
Serve with
Mughlai roti or Naan.
Method
1.Blend the onions and ginger into a smooth paste.
2.Heat the oil in a pan and gently brown the onion-ginger mixture, stirring often.
3.Add the chicken and curd. Combine well.
4.Cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
5.Grind the almonds, walnuts and melon seeds until quite fine.
6.Stir them into the milk, then add the mixture to the chicken along with leftover spices.
7.Cook over medium heat, stirring often, until the chicken is very tender and the gravy becomes thick .
8.Stir in the saffron with milk mixture and cook for 5 minutes.
9.Serve Hot.
http://www.curries.co.nz/images/ChickenTikkaMasala.jpg
http://legslip.files.wordpress.com/2008/06/tandoori-naan.jpg