Скачать с ютуб GINGER CHICKEN RECIPE | GINGER CHICKEN CURRY RECIPE | GINGER CHICKEN MASALA в хорошем качестве

GINGER CHICKEN RECIPE | GINGER CHICKEN CURRY RECIPE | GINGER CHICKEN MASALA

Ginger Chicken Recipe | Ginger Chicken Masala | Ginger Chicken Curry Recipe | Adraki Murgh | Chicken Curry Recipe | Ginger Chicken Gravy Recipe | Dhaba Style Ginger Chicken | Chicken Gravy Ingredients for Spice Eats Home Chicken Curry: (Tsp- Teaspoon; Tbsp- Tablespoon ) Chicken - 500 gms. (with bones) Whole spices for tempering: Green Cardamom- 4 Cloves- 4 Cinnamon- 2 small pieces Shah Jeera- 1/2 tsp Spice Powders: Turmeric powder- 1/4 tsp + 1/4 tsp Red Chilli Powder- 1 tsp Coriander powder- 1 tsp Cumin Powder-1/2 tsp Garam Masala Powder-1/2 tsp Kashmiri Chilli powder- 1/2 tsp Other Ingredients: Onions chopped- 2 medium (150 gms) Ginger Julienned- 2 tbsp(20 gms)+ for garnishing Green Chillies, sliced- 3 Tomato purée- 3 tbsp ( readymade ) Cashew paste- 10 Kasuri Methi, roasted and powdered - 1/2 tsp Salt- 1 tsp Oil- 3 tbsp Preparation: Chop the onions, julienne the peeled ginger and slice the green chillies. Use readymade tomato purée/paste for this recipe. In case not available, you can blend 2 medium fresh red tomatoes and use that instead. Make a paste of the cashew nuts. To do that add 10-12 cashew nuts in a grinder/blender and dry grind it into a powder. Now add 3-4 tbsp water and blend again into a smooth paste. As the curry gets nearly cooked, dry roast the Kasuri Methi for around 30 secs and leave it to cool. Now crush it lightly with your hand. Process: Heat 3 tbsp oil in a kadhai and add the whole spices. Give a stir and then add the chopped onions. Fry on medium heat for around 6-7 mins till soft and then add the julienned ginger. Give a mix and fry on medium heat for 2 mins. Now add the chicken pieces and a pinch of turmeric powder. Give a mix and fry on medium high heat for around 2 mins till the colour of the chicken changes. Now add all the spice powders other than Kashmiri Chilli Powder, salt, mix and add a splash of water. Fry on low heat for around 3-4 mins. till oil separates. Now add the Cashew paste, readymade Tomato purée/paste, Kashmiri Chilli Powder and the sliced Green chillies. Give a mix and cook on low heat for around 5-6 mins till oil separates. Add 150-200 ml water, give a mix and cover and cook on low heat for around 15 mins till chicken is tender. Now remove the lid and add dry roasted and powdered Kasuri Methi and balance julienned ginger. Give a mix and simmer for around 2-3 mins. Lastly garnish with some more julienned ginger and sliced Green chillies. Serve with roti or rice.