Saturday, June 22, 2013


For Garnishing:
Coriander leaves chopped
Mint leaves chopped

200 gm vermicelli
1 tbsp cashew nuts broken
1 tbsp ghee

Heat up ghee fry cashew nuts
until golden brown, keep aside.

In reminder ghee fry vermicelli
until golden brown keep aside.

For Gravy:
150 gm chicken boneless pieces
1 potato medium cut
1 tomato medium cut
2 tbsp green piece
1 onion big cut
1 tbsp ginger & garlic paste
2 green chilies cut
1 stalk curry leaves
2 tbsp curd
½ tsp chili powder
½ tsp meat curry powder
½ tsp garam masala powder
¼ tsp kurmah curry powder
¼ tsp turmeric powder
Salt to taste
1 tbsp mixed spice
( cinnamon, cardamoms,
cloves, star anis )
1 bay leaf torn
Oil for cooking


Heat up oil, fry the mixed spice, bay leaf.

Add onion fry until light brown colour.

Add ginger garlic paste stir for few seconds.
Add green chilies, curry leaves,
tomato stir for few minutes.

Add chilly powder, curry powder,
kurmah powder, turmeric powder
stir for few seconds, add 3 tbsp
water stir well.

Add chicken, potato, green peas,
salt mix well cover & cook till dry.

Add in curd, garam masala & mix well.

Last add in vermicelli, cashew nuts,
coriander leaves & mint leaves in the
cooked chicken, mix, cover & remove
from fire.

Let it stand for few minutes before serving.

Serve with Curd Salads & Padams.

1 comment:

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