Ingredients
-
1
-
2
-
2
-
1/2
-
1 1/2
-
1
-
3
-
2
-
2
-
350
-
-
-
-
-
Directions
Chicken Curry,This recipe is from a very famous road side eating joint in Connaught Place, the heart of New Delhi (India). It’s delicious!,I cooked this in my tagine. The only change I made was too leave out the fennel because I didn’t have any. The final result was very delicious. I will definitely be making again. Made for Fall PAC 2008,At first, I was reluctant to review this as I did make some changes, but this was a tasty dish and I will definitely make it again. used oil for health reasons, and since I didn’t know where to get kashmiri chili, used the “regular” chili that I had. used fennel seeds in place of the “ground fennel”. In spite of the above changes, this was a dish that is going to be made again. I have made other chicken curries, and this one is quite different but very good.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Fry the Chicken in Hot Oil For 5 Minutes to Seal. Remove from Pan. |
|
2
Done
|
in the Same Oil, Saute Onions Until Golden Brown in Color. Add the Chilli Powder, Fennel Seeds and Ginger Powder. Stir Well and Season With Salt. |
|
3
Done
|
Add Tomatoes to the Pan. Stir in Cloves and Cardamoms. Cook For 5 Minutes Before Adding Water/ Stock. Bring to a Boil. |
|
4
Done
|
Return Chicken to the Pan and Simmer Over a Gentle Flame Until Tender. |
|
5
Done
|
Serve Hot With Paranthas N Onion Salad. |
