Ingredients A
Marinate chicken
3 lb chicken (cut small), or use boneless chicken
2 tbsp beaten yoghurt
1 tsp ginger garlic paste
1/2 of the chicken spice mixture
Ingredients B
Spice Mixture
1 tbsp black pepper powder
1 tbsp cumin powder
1 tbsp sweet paprika or chilli powder
3/4 tbsp turmeric powder
1 tbsp coriander powder
1 tsp cardamom powder
1 tsp dried mustard powder
1 tsp cayenne powder
1/2 tsp allspice powder
Ingredients C
1 large potato (cut into cubes)
1 tin Adabi pasta sauce or use I tin of crushed tomato
1 tbsp minced garlic
1 tbsp tomato puree
1 tbsp beaten yoghurt
salt to taste
1 tsp sugar(optional)
Marinate Ingredients A for about 30mins. Then, shallow fry the chicken lightly. Dish out.
Heat about 2 to 3 tbsp ghee or cooking oil, saute minced garlic, then add in Adabi pasta sauce, tomato puree and yoghurt. Stir to mix. Mix in the balance spice mixture into the sauce and stir. Add in potato and stir and mix in about 2 to 3 cups of water. Leave the gravy to simmer until potato soften. Mix in fried chicken pieces in the gravy. Add salt to taste and sugar if adding. Leave to simmer for about 5 minutes or until the desired thickness is acquired. Throw in some chopped coriander leaves. Dish out and serve with rice.
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