Sunday, 21 August 2011
Rogini Chicken (Party Menu)
Chicken: 500 g cut into small pieces
Onion: 3 sliced
Dry red chilli: 6 or 1 tbsp powder
Poppy seeds: 1 tbsp
Cashew nuts: 10
Ginger-garlic paste: 2 tsps
Curd: 1 small cup (about 150 ml)
Oil: 4 tbsps
Turmeric powder: 1/4tsp
Salt: to taste
Marinate chicken with salt & turmeric powder.
Heat 2 tbsps oil, fry sliced onion & grind with chilli, poppy seeds, ginger-garlic paste & cashew nuts to a smooth paste.
Heat remaining oil & fry chicken till evenly brown. Remove from oil & keep aside.
In the same oil, fry ground paste till it changes colour & oil oozes on the sides.
Now, add chicken, curd & salt. Stir well.
Cover & cook on low fire, without adding water.
Take off fire when gravy thickens & chicken is done.
Excellent combination with naan or rotis.