Empty My Fridge
Dum Chicken Masala
Ingredientes
- Chicken750 g
- Yoghurt150 g
- Onion · sliced3
- Garlic · paste1 colher de sopa
- Cilantro · finely chopped
- Cúrcuma · powder½ colher de chá
- Chili powder2 colheres de chá
- Garam masala · powder2 colheres de chá
- Black pepper · powder½ colher de chá
- Saffron
- Lemon1 colher de sopa
- Oil4 colheres de sopa
- Salta gosto
- To be roasted & ground to a paste
- Cashew8 nos
- Almond8 nos
- Coconut2 colheres de sopa
Modo de preparo
- Fry the sliced onions in oil until light brown. Remove, cool and crush them with your hands.
- Dry-roast the cashews, almonds and coconut pieces in a pan for 2 minutes. Once cooled, grind them to a paste in a blender.
- Marinate the chicken with all the ingredients except the oil, mix well and set aside for 2 hours.
- Pour 1 tablespoon of oil into a heavy-bottomed pan. Spread the marinated chicken in one even layer and pour 3 tablespoons of oil evenly over it.
- Heat on medium for 2 minutes, then lower to the lowest heat and cover with the lid.
- After 10 minutes, lift the lid and mix well, then cover again and cook on dum for about 30 minutes, stirring a few times and adding water if needed so the chicken cooks.
- Serve hot with roti or khushka.
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