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.
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 ?
ReplyDeleteHello 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