NAWABI CHICKEN

-
NAWABI CHICKEN

INGREDIENTS

1. 750Gm Chicken
2. 1 tbsp Ginger-Garlic Paste
3. 2 tbsp Lemon Juice
4. 4 tbsp Fried Onions1 cup Thick Curd
5. 10 Cashew Nuts & 1/2 cup coconut milk
6.  Salt to taste
7. 1 tsp Red Chilli Powder & turmeric powder
8. 1 tsp Garam Masala Powder
9. 2 tbsp Coriander powder
10. 3 tbsp Fresh Coriander Leaves
11. 1/2 cup Oil
12. 1 piece Coal

PREPARATION

1. Marinate chicken with curd,salt,turmeric powder,chili powder & lemon juice cover and keep aside for 1 hour .

2.Roast the chicken in burner by the help of a wired net
 and make a paste of onion,garlic,ginger,cashew nut and mix all the powder
3 Heat oil add the paste cook on high flame for 1 minute, wait for a boil on high flame then cook on medium flame covered till the oil comes on surface.

3. Now add the roasted chicken and mix well and allow to cook for 15 to 20 minutes
4.Burn the coal.

5. Place a small boul in the middle of the chicken and keep the hot coal into the boul, now put oil 1/2 tsp into the coal, cover till the smoke settles.
6. Serve hot with rice or roti/bread..!



Comments

Post a Comment

Popular posts from this blog

Elephant Apple Chutney(Chaltar Achar)

-
Image
Elephant Apple Chutney(Chaltar Achar) ingrediants 1 elephant apple(chalta) 1 tsp panch phoron(Indian 5 spices) 3 dry chillies 1 tsp turmeric 2 t spoon mustard oil Sugar to taste Salt  to taste   method Wash & cut elephant apple , boil it with turmeric and 1 tsp salt. Drain water and keep the water. Heat the oil; add chilli-panch phoron mix. When aroma starts coming out, add chalta pieces Give a stir and add  left over water and sugar. Remove from heat and let it cool down before you store it. You can store it for a week in room temperature and for a month in refrigerator.
Read more

chicken ghondhoraj

-
Image
chicken ghondhoraj Gandharaj  is a cross between Lime and Mandarin orange. Also known as kaffir Lime or Markut Lime or magood Lime.In west Bengal it is famous as Gandhoraj lebu.It's flavor is so excellent that you put one or two drops in any recipe it's taste will increase much.   Ingredients 500 g - chicken 1/2 cup -oil 2 -Gandharaj lebu 1-capcicum & tomato(chopped) 2 - onion, chopped 2 tsp -garlic & ginger paste 1 tsp - chili powder 1 tsp -coriander powder 1 tsp -cumin powder 2 tsp -turmeric salt to taste 1 cup-water method Wash chicken  and marinate with salt, turmeric and ginger garlic paste and one gandharaj lebu juice. Heat oil in a frying pan, add chopped onion and fry light brown in color. Then add ginger garlic paste & cook for 2 minutes. Add cumin,coriander & turmeric powder and cook for 3 minutes Add the chicken pieces,tomato & capcicum and fry for 10-12 mins. then add a 1/2 cup warm water mix well ,cover t
Read more

Bok Phooler pakora(Agastha flowers pakora)

-
Image
Bok Phooler pakora( Agastha flowers pakora) Bok phool scientific name is Sesbania grandiflora and in hindi it is  Agastha flowers. The flowers are mostly milkwhite in color . The leaves, roots,  flowers,bark,and overall plants are used for prepareing Ayurvedic medicines. In West Bengal it is known as Bok Phool. Ingredients: Bok phool 10 Mustard oil for deep frying Besan(gram floor) 1 cup Kalonji ¼ tsp (optional) Baking soda a 1/4 tspoon Salt to taste Method : 1.   Wash the bok phools gently. 2. In a bowl take besan , kalonji (optional), baking soda and salt, add water and mix to make a thick batter. 3. Heat oil in a Kadai /pan 4. Dip each bok phool in the batter and deep fry this bok phool one by one till golden brown in color. 6.  Serve hot with green chatney  
Read more