Indian style chicken(Indian cuisine chicken style
Ingredients required:-
1.raw chicken pieces:- half of to 5 to 6 small to medium to large pieces depending
2.ginger paste:-4-5 small tsp or 2 to 3 tbsp depending on your taste
3.garlic paste :-same as above
4.all Indian masalas including salt (cumin seeds to jeera powder to chilli powder etc etc:-all according to your taste
5.cooking oil(as required according to your taste
6.onions:5 to 6 medium to 3 to 4 large (either very finely chopped or else grated in a mixi
7.tomatoes ,:4 to 5, medium to 3 to 4 large (chopping same as onions above
8.corriander leaves(to garnish ),according to your taste n req.
Method :-
1.very finely chop the onions,chop the tomatoes.
Or
Grate the onions ,grate the tomatoes u can do by a grater or in a mixi depending on you what u prefer
Point to be noted:if u grate it either by hand or mixi keep this in point that once ur grating it should be too juicy kinds as during gravy time the effective of gravy will not be that good
2.ginger garlic paste in this u can either again in two ways make a ginger garlic paste or else either way chop the ginger garlic paste very finely.here again as said above that the juicy part of it should not be too much
3.once after the above two steps u can either take a cooking kadhai good one or u can either take cooker as later steam while adding chicken pieces will be needed .in this put oil in either kadhai or cooker any but good n firm one and in low flame heat up the oil properly and once it's done
4.once the oil is heated up properly then add cumin seeds (jeera seeds )and let it stir fry for 1 to 2, to max 3, seconds not too much as it will burn .
5..add after the cumin seeds,chopped ginger garlic paste the way u want but should be paste types n let it for some time stir fry it n once a bit it starts to change a bit colour then add chopped or grate onions to itafter
Here important point is that why we stir fry ginger garlic paste for some time is so that we do not get while eating or serving to others the uncooked ginger garlic paste n also at the same time should not burn that is why I said once it starts to change a bit then add onions to it and in low flame str it and once it starts to leave oil then that comes the critical stage of stiring after every 1 to 2 seconds and this process will take some time n once it starts a bit to change colour n enough colour is changed and the onions is to quite a lot cooked n not uncooked then add chopped or grated tomatoes
6 as u did above the onions and do the same for tomatoes stir it n once it starts to leave oil n den stir it continue after every 1 to 2 seconds n once the colour changes den a bit later add all the indian masalas including salt .
7 now the stage has come to mix the masalas along ginger garlic onion tomato mix as because the more u mix it well the more it will bring aroma n it should be very properly done .and will take some time
8.now once the above step is done now time has come the raw chicken pieces can be put along the masalas paste u Have done in all the above steps and keep in mind while putting chicken pieces it should coat well and also stir it very carefully as chicken pieces should not break and juz for some time coat it well.
9.now once it's coated well,u can put water and here point to be noted water should be enough to coat the chicken pieces,but not too much that its too much of gravy and in this recipe I would suggest it should be a sightly thick gravy but not too much as during heating or boiling the gravy becomes thick .
10.once the above step is done u can put it in a cooker for whistle and yes here again it depends on cooker to cooker how many steams does ur cooker require so that chicken is fully tender but normally at first u can go for 5 to maximum 6 whistles n then close the flame and a bit later u can open it and see it if it's done or not n if done den u can transfer it to your account and serving dishes and Garnish with fresh corriander n if not tendered then go for few more steams depeding on ur chicken how it's done that time
11.after all the above steps u can serve it hot with hot chapptis n garnish with corriander and at side onions slices with a dash of lemon in it to give it a fruity fru fresh onion salad
N do not forget to serve ur people n you too n enjoy it with your people .
Ingredients required:-
1.raw chicken pieces:- half of to 5 to 6 small to medium to large pieces depending
2.ginger paste:-4-5 small tsp or 2 to 3 tbsp depending on your taste
3.garlic paste :-same as above
4.all Indian masalas including salt (cumin seeds to jeera powder to chilli powder etc etc:-all according to your taste
5.cooking oil(as required according to your taste
6.onions:5 to 6 medium to 3 to 4 large (either very finely chopped or else grated in a mixi
7.tomatoes ,:4 to 5, medium to 3 to 4 large (chopping same as onions above
8.corriander leaves(to garnish ),according to your taste n req.
Method :-
1.very finely chop the onions,chop the tomatoes.
Or
Grate the onions ,grate the tomatoes u can do by a grater or in a mixi depending on you what u prefer
Point to be noted:if u grate it either by hand or mixi keep this in point that once ur grating it should be too juicy kinds as during gravy time the effective of gravy will not be that good
2.ginger garlic paste in this u can either again in two ways make a ginger garlic paste or else either way chop the ginger garlic paste very finely.here again as said above that the juicy part of it should not be too much
3.once after the above two steps u can either take a cooking kadhai good one or u can either take cooker as later steam while adding chicken pieces will be needed .in this put oil in either kadhai or cooker any but good n firm one and in low flame heat up the oil properly and once it's done
4.once the oil is heated up properly then add cumin seeds (jeera seeds )and let it stir fry for 1 to 2, to max 3, seconds not too much as it will burn .
5..add after the cumin seeds,chopped ginger garlic paste the way u want but should be paste types n let it for some time stir fry it n once a bit it starts to change a bit colour then add chopped or grate onions to itafter
Here important point is that why we stir fry ginger garlic paste for some time is so that we do not get while eating or serving to others the uncooked ginger garlic paste n also at the same time should not burn that is why I said once it starts to change a bit then add onions to it and in low flame str it and once it starts to leave oil then that comes the critical stage of stiring after every 1 to 2 seconds and this process will take some time n once it starts a bit to change colour n enough colour is changed and the onions is to quite a lot cooked n not uncooked then add chopped or grated tomatoes
6 as u did above the onions and do the same for tomatoes stir it n once it starts to leave oil n den stir it continue after every 1 to 2 seconds n once the colour changes den a bit later add all the indian masalas including salt .
7 now the stage has come to mix the masalas along ginger garlic onion tomato mix as because the more u mix it well the more it will bring aroma n it should be very properly done .and will take some time
8.now once the above step is done now time has come the raw chicken pieces can be put along the masalas paste u Have done in all the above steps and keep in mind while putting chicken pieces it should coat well and also stir it very carefully as chicken pieces should not break and juz for some time coat it well.
9.now once it's coated well,u can put water and here point to be noted water should be enough to coat the chicken pieces,but not too much that its too much of gravy and in this recipe I would suggest it should be a sightly thick gravy but not too much as during heating or boiling the gravy becomes thick .
10.once the above step is done u can put it in a cooker for whistle and yes here again it depends on cooker to cooker how many steams does ur cooker require so that chicken is fully tender but normally at first u can go for 5 to maximum 6 whistles n then close the flame and a bit later u can open it and see it if it's done or not n if done den u can transfer it to your account and serving dishes and Garnish with fresh corriander n if not tendered then go for few more steams depeding on ur chicken how it's done that time
11.after all the above steps u can serve it hot with hot chapptis n garnish with corriander and at side onions slices with a dash of lemon in it to give it a fruity fru fresh onion salad
N do not forget to serve ur people n you too n enjoy it with your people .
