Ingredients
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10
-
1
-
8
-
6
-
4
-
-
-
3
-
1
-
4
-
-
-
-
-
Directions
Dhaniya Chicken,Supriya’s family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya’s mother’s traditional recipes. I have not tried it yet but plan to very soon.,Loved this, plus it’s a bit different! 🙂 The spices really seasoned the chicken! I made a double recipe for a potluck, and used skinless thighs, cut in half. For the peppers, I didn’t know what was meant by “6 chilies” and I didn’t want it too hot, so used a small mix of fresh and canned, but my chicken didn’t come out spicy at all, so next time I will use more. It did need more salt than I originally thought. Since I wanted dryer pieces for a potluck, and since I was cooking a double batch, the other review by Engrossed gave me inspiration: I did my spices in butter in a small pan, and then poured it into a large baking pan, added the chicken on top, covered tightly with foil, and baked 325 for 45 min. Then I uncovered and turned the heat up to 450 for awhile – this did the trick. Bonus – the house smelled great! I will definitely make this again!
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Steps
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1
Done
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Clean and Wash Chicken Pieces Thoroughly. |
|
2
Done
|
Take the Coriander Leaves, Garlic Cloves and Green Chillies and Grind to Paste in the Mixer. |
|
3
Done
|
to the Above Paste, Add Yoghurt,Salt to Taste and Mix. |
|
4
Done
|
Now Marinate the Chicken Pieces in the Above Marinade For 45 Minutes. |
|
5
Done
|
in a Pan Add Butter, When Butter Is Hot Add the Cardamom), Stick of Cinnamon, Cloves and Cumin. Fry For Few Minutes. |
|
6
Done
|
Now Add the Chicken and Cook Till Done Under a Closed Lid, on Slow Fire. |
|
7
Done
|
Serve Hot With Chappathi or Rice. |
