CHICKEN CHOPS.
NEEDED :- CHICKEN - 250 GMS, BIG ONION - 1 NO , TOMATO - 1 NO, GINGER GARLIC PASTE - 2 TSP, RED CHILLI PWDR - 1 TSP, PEPPER,JEERA PWDR - HALF TSP, DHANIYA PWDR - HALF TSP, SALT - HALF TSP, OIL - 1 TBLSPN. CINNAMON , BAY LEAF, CLOVES - 1 EACH.
METHOD :- PRESSURE COOK THE CLEANED CHICKEN FOR 2 WHISTLES. AFTER COOLING REMOVE BONES AND CHOP THEM WITH HAND INTO SMALL PIECES.
HEAT OIL ADD CHINNAMON, BAY LEAF, CLOVES, THEN ADD FINELY CHOPPED ONION. SAUTE WELL. THEN ADD GINGER GARLIC PASTE. WHEN IT TURNS BROWN ADD RED CHILLI PWDR, PEPPER JEERA PWDR, DHANIYA PWDR, AND SALT. THEN ADD CHOPPED TOMATO. AFTER MIXING WELL ADD THE CHOPPED CHICKEN WITH WATER. COOK WELL UNTIL IT BECOMES THICK. DECORATE WITH ONION SLICES AND SERVE IT WITH HOT CHAPPATHI, NAN & PHULKA.
NEEDED :- CHICKEN - 250 GMS, BIG ONION - 1 NO , TOMATO - 1 NO, GINGER GARLIC PASTE - 2 TSP, RED CHILLI PWDR - 1 TSP, PEPPER,JEERA PWDR - HALF TSP, DHANIYA PWDR - HALF TSP, SALT - HALF TSP, OIL - 1 TBLSPN. CINNAMON , BAY LEAF, CLOVES - 1 EACH.
METHOD :- PRESSURE COOK THE CLEANED CHICKEN FOR 2 WHISTLES. AFTER COOLING REMOVE BONES AND CHOP THEM WITH HAND INTO SMALL PIECES.
HEAT OIL ADD CHINNAMON, BAY LEAF, CLOVES, THEN ADD FINELY CHOPPED ONION. SAUTE WELL. THEN ADD GINGER GARLIC PASTE. WHEN IT TURNS BROWN ADD RED CHILLI PWDR, PEPPER JEERA PWDR, DHANIYA PWDR, AND SALT. THEN ADD CHOPPED TOMATO. AFTER MIXING WELL ADD THE CHOPPED CHICKEN WITH WATER. COOK WELL UNTIL IT BECOMES THICK. DECORATE WITH ONION SLICES AND SERVE IT WITH HOT CHAPPATHI, NAN & PHULKA.
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