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Monday 11 March 2013


Ingredients:

1 kg chicken cut into pieces
2 cups water
1 cup curd
1/2 cup regular atta (dough)
salt to taste
2 tblsp oil

For the marinade:



2-3 green cardamoms
1 tsp jeera
2 pods garlic
1 black cardamom
1/2 cup corriander leaves
1-6 green chillies
4 cloves
1 inch piece ginger
6 black peppercorns
1/4 cup mint leaves
1/2 onion




Method:

    Mix completely chicken, curd and salt and keep aside.

    In a mixer grind the marinade till it forms a fine paste.

    Mix the paste with the marinaded mutton.

    Put in fridge for 6-8 hours.

    Heat up oil in a thick-bottomed pan.

    Mix in marinaded chicken and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.

    Mix in the water.

    Cover the pot with a lid.

    Seal with aata and stir fry for 20-25 minutes on a slow flame or till steam comes out of cracks in the aata.

    Cut off the aata and serve with nan.

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2 comments:

  1. Hello Sana, Please give an alternate for Aata sealing - Can i use pressure cooker ? If yes, Should I take it off the flame before first whistle ? And how do I stir fry in between if its is pressure cooker or I shouldnt worry about that ?

    ReplyDelete
  2. Hello Sana, Please give an alternate for Aata sealing - Can i use pressure cooker ? If yes, Should I take it off the flame before first whistle ? And how do I stir fry in between if its is pressure cooker or I shouldnt worry about that ?

    ReplyDelete

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