Chicken Irani

  • 1 Kilo Chicken
  • 1 Large Onion
  • 1 Large Tomato
  • 1 Tbsp Ginger & Garlic Paste
  • 1 Tbsp Chilly powder
  • 1 Tbsp Coriander powder
  • 1/2 Tsp Garam Masala
  • 1/4 Tsp Turmeric powder
  • 2 Cardamom Pods
  • 3 Cloves 
  • 1 Inch Cinnamon 
  • 1/2 Bayleaf
  • 3 Tbsp Vinegar 
  • 10 to 15 Almonds
  • 1/2 Lime
  • 1 1/2 to 2 cups water
  • 2 Tbsp Oil
  • 2 Tbsp Ghee / Clarified butter
  • Salt to taste
Lets Prepare: 
  1. Soak almonds in lukewarm water for 1/2 hour and peel the skin using a coffee blender puree the almonds add lukewarm water if needed to get prefect paste consistency.
  2. Boil the onion in little water and prepare a paste using a coffee blender don't use water while preparing a paste.
  3. Blanch the tomato and prepare a puree.
  4. Wash the chicken in water and vinegar.
  5. Heat oil and clarified butter in a heavy bottom pan and tip in the bay-leaf, cloves, cardamom & cinnamon fry a bit tip in the onion paste fry till color changes to a light pink add the ginger garlic paste fry well once you see the oil to the sides tip in the dry masala chilly powder, turmeric, coriander and garam masala fry for a minute tip in the tomato puree fry well till you see oil to the side of the masala add the chicken to masala fry a bit add salt allow the chicken to infuse the masala cover and allow to fry for at least 5 to 10 minutes in the masala add 1 1/2 to 2 cups of water and cover and allow the chicken to cook keep stirring and checking till the chicken cooks and its well done add the almond paste and allow to boil for 2 minutes add lime juice and serve hot with roti or ghee rice or puri...enjoy...:) 

I've done a detail recipe demo on youtube watch and try it yourself...:)

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