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November 30, 2018
Recipe Contest Winner: Congratulations to our member Sheroo Rusi Parekh
750 gm Chicken cut into small or medium pieces
Grind to paste all these roasted ingredients together with:
2 tbsp khuskhus (soak for 5 minutes and drain)
8-9 Kashmiri Chilies (soak for 10 minutes and drain)
2 tspn jeera (cumin seeds d ry roasted in pan )
1 tablespoon whole dhaniya (coriander seeds)
1/2 cup broken kaju (cashew)
1-1/2 tbspn mari (whole pepper)
1″ stick cinnamon
2 cardamoms 2 medium sized onions chopped
Heat 5 tbsp oil in a pan (preferably non-stick) and fry 3 medium sized sliced onions till golden brown
Add ground paste with 1/2 tspn haldi (turmeric) powder n 3 tspn Parsi sambhar masala & fry till oil separates
Add & mix well puree of 3 tomatoes (u can grind tomatoes in mixer)
Add salt as per taste.
Add 2 tej patta (bay leaves).
Add chicken pieces n fry for aboutt 10 minutes.
Cover n let it cook till water evaporates.
Add hot water as required. Adjust water as required consistency before taking the pan off the stove.
Garnish with fresh coriander. Serve with Rotli or Naan.
Parsi Khabar per Eeda
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