Page 99 - ICE Today May - June 2020
P. 99
Chicken Daal Makhni Whole Green Chillie 5 pcs Green Cardamon 4 pcs
Red Chillie Powder 1tsp Cinamon 2 pcs
Ingredients Turmeric 1 tsp Clove 4 pcs
Chicken 10 pcs Coriander Powder 1 tsp Whole Black Pepper 1 tsp
Fried Mung Lentil 1 cup Cumin Powder 1tsp Salt to taste
Chopped Onions 1 cup Garam Masala Powder 1 tsp Pani ½ cup
Chopped Tomatoes ½ cup Garlic Ginger Paste 2 tbsp Vegetable Oil ½ cup
Chopped Coriander leaves 2 tbsp Bay Leaf 2 pcs Butter 2 tbsp
Method
Add oil in a pan on a stove.
Then add bay leaves, green
cardamom, cinnamon,
clove and black pepper. Fry
it for a minute and onions.
Cook it until it turns light
brown. The moment the
onions turn colour, add
tomatoes and fry it for
thirty seconds and then add
water.
After adding the water add
red chilli powder, turmeric,
coriander powder, cumin
powder, garlic ginger paste
and salt. Mix them well and
cook for 2 minutes. Add
chicken to the mixture and
let it cook for fifteen
minutes in medium heat
with the lid on. Then add
half a cup of water and let
it cook for ten to fifteen
minutes more.
Boil the fried lentils and
add it to your chicken dish
and let it cook for five
minutes then add one cup
of water. Mix it well and
wait till it boils. Sprinkle the
garam masal powder.
Before serving add butter,
coriander leave and green
chillies. Your dish is ready!
