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We hope you got benefit from reading it, now let’s go back to gravy chicken with splash of charoli seeds recipe. To cook gravy chicken with splash of charoli seeds you need 17 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Gravy chicken with splash of charoli seeds:
- Get 1 kg Fresh chicken
- You need 1 cup Curd
- Prepare 1/2 tsp Kasuri methi dry roasted
- Provide 1 tsp Salt
- You need 1 tsp Kashmiri red chilli powder
- Take 1/2 tsp turmeric powder
- Use 1 tsp ginger garlic paste
- Use 2 green chilies
- Get 1 lime juice
- Use As per taste freshly ground garam masala powder
- Get handful Coriander & few mint leaves for garnishing
- Take As required Ghee or oil for cooking
- Use Dash orange red food color
- Take 1 medium size onion fried golden brown
- Take For paste:
- Prepare handful dry roast of cashews & Charoli seeds
- You need 1 tsp desiccated coconut powder
Instructions to make Gravy chicken with splash of charoli seeds:
- Firstly make a fine paste of roasted ingredients and blend it well & set aside.
- Wash the chicken & drain the water from it completely.
- Fry the onion & remove it, in the same oil or ghee add in the chicken, ginger, garlic, green chili’s & sauté for few minutes.
- Then add in the fried onions & the paste prepared of nuts fry well and keep stirring making sure it doesn’t stick to the bottom so better use a nonstick wok to cook.
- Add in the whisked curd so that it won’t curdle while cooking then add in the left spices mix well fry till the oil separates then add the food color.
- Now add in the lime juice, coriander & mint leaves & splash of Garam masala powder then add only a cup of water then cover the lid for 5-10 minutes on a low burner.
- Then uncover the lid & taste all the spices accordingly but keeps he gray medium towards thick consistency only don’t add more water & it’s ready to serve it hot with tandoori naan or flavored rice like Kashmiri pulao as I posted the recipe in my previous posts do check if you guys want to try or jeera rice.
After the hard shell is cracked, the stubby seed within is as soft as a pine nut and known as Charoli. They taste just like almonds and are usually added to kheers, payasams and kulfis and are commonly used in sweets in India. However, they are also ground into powders for thickening savory sauces and. It is a simple roast chicken with sesame seed oil and soy sauce. Serve it with cut-up hard boiled eggs and green onions over rice, if desired.
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