CaLmInG MeLoDy 123
01-21-2020, 12:02 PM
https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Chicken_65_%28Dish%29.jpg/1200px-Chicken_65_%28Dish%29.jpg
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CHICKEN
2 KG CUT INTO SMALL PIECES
GOBHI
SMALL PIECES 1 KILO
GINGER GARLIC PASTE
2 TB SP
GINGER JULIENNE CUT
1TB SP
CORIENDER CUT
1 TB SP
GREEN CHILLIES JULIENNE CUTTING
8-10
RED CHILLI POWDER `
1/12 TB SP
TURMERIC POWDER
1/2 TEA SP
SALT
TO TASTE
COOKING OIL
1CUP FULL
ONION SLICES
1 BIG
GARAM MASALA POWDER
1/4 TEA SP
TOMATO SLICES
2 BIG TOMATOES
SOOKHI MAITHI
2 TEA SP
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METHOD
FIRST OF ALL IN A PAN HEAT UP THE OIL AND FRY ONION TILL IT GETS GOLDEN BROWN, ADD SALT AND CHICKEN AND FRY TO LIGHT GOLDEN . ADD GINGER GARLIC PASTE TOMATO RED CHILI TURMERIC POWDER AND ONE FORTH CUP OF WATER AND COVER THE PAN FOR FRYING ON VERY LOW HEAT. AFTER 5 MIN UNCOVER THE PAN AND ADD GOBHI AND MIX WELL. ADD HALF CUP OF WATER AND COVER WITH AIR TIGHT COVER AND LEAVE ON VERY LOW FLAME FOR MAKE VERITABLE AND CHICKEN TENDER. LEAVE ON FLAME FOR 20 MIN. AFTER THAT UNCOVER THE PAN AND TURN HIGHT THE FLAME AND FRY ALL THE CHICKEN AND GOBHI. LASTLY ADD GREEN CHILI, GARAM MASALA POWDER, SOOKHI MAITHI AND COVER THE PAN. LEAVE AS IS FOR 5 MIN. THEN SERVE HOT WITH CHAPATI.
<tbody>
CHICKEN
2 KG CUT INTO SMALL PIECES
GOBHI
SMALL PIECES 1 KILO
GINGER GARLIC PASTE
2 TB SP
GINGER JULIENNE CUT
1TB SP
CORIENDER CUT
1 TB SP
GREEN CHILLIES JULIENNE CUTTING
8-10
RED CHILLI POWDER `
1/12 TB SP
TURMERIC POWDER
1/2 TEA SP
SALT
TO TASTE
COOKING OIL
1CUP FULL
ONION SLICES
1 BIG
GARAM MASALA POWDER
1/4 TEA SP
TOMATO SLICES
2 BIG TOMATOES
SOOKHI MAITHI
2 TEA SP
</tbody>
METHOD
FIRST OF ALL IN A PAN HEAT UP THE OIL AND FRY ONION TILL IT GETS GOLDEN BROWN, ADD SALT AND CHICKEN AND FRY TO LIGHT GOLDEN . ADD GINGER GARLIC PASTE TOMATO RED CHILI TURMERIC POWDER AND ONE FORTH CUP OF WATER AND COVER THE PAN FOR FRYING ON VERY LOW HEAT. AFTER 5 MIN UNCOVER THE PAN AND ADD GOBHI AND MIX WELL. ADD HALF CUP OF WATER AND COVER WITH AIR TIGHT COVER AND LEAVE ON VERY LOW FLAME FOR MAKE VERITABLE AND CHICKEN TENDER. LEAVE ON FLAME FOR 20 MIN. AFTER THAT UNCOVER THE PAN AND TURN HIGHT THE FLAME AND FRY ALL THE CHICKEN AND GOBHI. LASTLY ADD GREEN CHILI, GARAM MASALA POWDER, SOOKHI MAITHI AND COVER THE PAN. LEAVE AS IS FOR 5 MIN. THEN SERVE HOT WITH CHAPATI.