1: chicken boneless 1 kg (cut in cubes)
2: cream 1 cup
3: thick greek yogurt 1 cup
4: ginger & garlic paste 2 tbsp
5: green chilli 15 (grind to paste)
6: red chilli powder 1 tsp
7: crushed black pepper 1 tsp
8: salt 1 & 1/2 tsp
9: cumin seeds 1 & 1/2 tbsp (dry roasted & crush
10: coal 1 piece to smoke the curry
1: tomatoes 6 medium (grinned to a paste)
2: oil 1/2 cup
1: rice 750g (boiled 80% with salt 2 tbsp)
2: butter 60g
3: green cardamom 4
4: cumin seeds 1 tsp
5: bullet green chilli 4 (sliced)
6: fresh mint leaves 1 small bunch
7: kewra water 1 tbsp
8: yellow food colour 1/4 tsp
1: marinate the chicken with the ingredients under marination, mix well cover and leave it for 1 hour.
2: heat oil add the tomato paste and fry till the liquid dries, on high flame.
3: add the marinated chicken mix wait for a boil on high flame then cover and cook on medium to high flame till the chicken is tender and oil comes on the surface.
4: heat the coal place it in a metal bowl, spoon in oil on the coal, cover till the smoke settles.
5: mix boiled rice with kewra water and colour, mix it.
6: in a large pot melt butter, green cardamom, cumin seeds fry on high flame for 1 minute, then add green chilli.
7: now add the rice and mix it in the butter.
8: in a large pot add the curry top it with rice, mint leaves, cover with lid first 5 minutes on high flame, then simmer for 5 to 8 minutes on low flame.
9: mix and serve with mint chutney.
2: Rice Recipes
COOK WITH FAIZA