Wednesday, 22nd November 2017
RECIPES Article
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This Month's Magazine

This months recipe is : Chicken pieces marinated in saffron-almond-cashew nut paste

This month's recipe

Ingredients (serves 4)

  • 600 GMS Chicken
  • 1 bay leaf cut into large pieces 
  • Oil or butter

For Marinating:

  • 200 ml yogurt 
  • 1 tsp. Salt
  • 1 tsp. chilli powder 
  • 1 tsp. ginger-garlic paste
  • 1 1/2 tsp. garam masala powder 
  • 10 GMS cashew nuts, powdered
  • 7 almonds, powdered 
  • 10 grs coriander-cumin powder
  •  5 grs. dried coconut 
  • 1/2 tsp. turmeric powder
  • A few strands of saffron 
  • 4 green chillies, slit lengthwise
  • 2 onions, ground to a paste 
  • 1 tbsp. coriander leaves, and fried till golden finely chopped.
     


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Serving suggestion
Serve hot with favourite choice of rice.

Method
1. Make slits in the chicken pieces and apply the marinade mixture.
2. Leave for 6-8 hours.
3. Heat oil or butter in a pan.
4. Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat.
5. Add one-cup of water and then simmer until done.
6. Serve hot, garnished with the fried tomato slices.



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