of Modasa, IN
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nice tangy taste of chiken
1 kg chiken boneless pieces
1 ¼ cup yogurt
4 tsp garlic paste
4 tsp ginger paste
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp lemon juice
4 green chillies, chopped
3 tbsp almond paste
2/3 cup onions, cut in strips
100 gm capsicum, cut in strips
A pinch saffron dissolved in 1 tbsp milk
Salt to taste
4 tbsp butter, unsalted
Hang yogurt in a muslin cloth to drain all whey.
Clean and de-bone chicken breasts.
Make a marinade of yogurt, ginger and ginger pastes, salt, cumin, black pepper, lemon juice, green chillies and almond paste. Marinate the chicken in it for half and hour.
Grease an oven-proof shallow dish. Place the chicken pieces in it, without overlapping. Arrange the onion and capsicum rings over the chicken pieces and pour the left-over marinade evenly over it.
Dot with dollops of butter and roast in a preheated oven at 150 degrees C for 20 minutes.
Remove, sprinkle saffron, cover with aluminum and simmer in the oven for another 10 minutes.
Remove from the oven, transfer to a serving platter. Garnish with capsicum strips (optional). Serve simmering hot, accompanied by Lachha Parantha.
Enjoy your Tangy Chicken. Hope you love this Indian recipe.
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