Wednesday, September 20, 2006

Green Chicken Curry


Boneless/ skinless chicken - 8 large pieces
Plain Yogurt - 50 gm
Clove - 3
Onion (sliced) - 4 medium
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp
Cinnamon Stick - 2
Almond Paste - 50 gm
Cardamom - 5/6
Black Pepper (whole) - 7/8
Cilantro - 1 bunch
Mint Leave - 1 bunch
Sour Cream - 2 tbsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Green Chili - 4/5
Cooking Oil - 2 tbsp
Salt - to taste


Mix powdered cinnamon, cardamom, cumin, and coriander. Fry onion slices in a frying pan. Mix the masala, fried onions, coriander leaves, cilantro, green chilies, and almond in a blender and make a fine green paste.

Take a mixing bowl and mix chicken pieces, yogurt, green masala paste, ginger and garlic paste. Marinade for 15-20 minutes.

Heat oil in a frying pan and add chicken pieces and stir fry until oil is separated from masala. Add salt, turmeric powder, and a cup of warm water. Mix thoroughly. Cover the pan and cook at low heat. When chicken is fully cooked add sour cream and mix properly.


khushwant Sharma said...

Hey didn't knew this gourmet side of yours. Nice though.

s! said...

whoa, when did this blog start?