Yoghurt Chicken (20.06.09)
8 Medium sized pieces of Chicken
1 med onions chopped and liquidized
1 cup yoghurt
1 Tbsp oil
1 Tbsp chopped mint leaves
1 tsp garam masala
1 tsp ginger and green chilli taste
Salt to taste
Finely chopped coriander leaves for garnishing
Heat oil in a heavy- bottomed pan on med heat for about 2 minutes.
Add the onion, ginger and green chilly pastes and fry on medium level for about 3 minutes or till the paste is lightly browned or till the chicken is tenderized
Garnish with finely chopped coriander.
The gravy can be thickened by adding maizina dissolved in some yoghurt before the chicken is fully cooked.
4 cups cooked long grain rice
1 cups grated coconut
1 tsp mustard seeds
½ tsp hing
4 green chillies chopped
4 dry red chillies crushed
4 Tbsp butter or ghee
A few curry leaves and slat to taste
Handful of fried cashewnuts to garnish.
Heat butter/ ghee on med heat in a flat pot.
Add the mustard seeds and fry till they splatter
Now add the grams, red chilli bits, hing and fry for few seconds till till the chana dhal grated coconut. Saute on medium/ lw heat for about 4 min till the coconut is lightly brown in colour.
Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minutes or till the rice is flavoured with the coconut mixture. Add some water to steam until done 1 ½ cups water, more water can be used until the rice is done steaming.
Garnish with fired cashewnuts bits.