Chicken Rezalla 2
It is the festive season and there's too much pressure on the neighbourhood take-away restaurant. The queues are long and the APP delivery guys will take hours to deliver. Relatives and friends are coming over for lunch.
No need to fret and get in a sweat! Here's a delicious chicken preparation which will have your guests slavering for more!
Ingredients
One kg chicken leg(drum stick)
450 ml Butter/ vegetable Oil.
500 gms Onion, cut in to rings.
500 gms Coriander leaves, chopped.
750 gms plain Curd, whisked.
100 gms Garlic paste.
8-10 Green chillies, cut lengthwise.
5 sticks of Cinnamon (1 inch each)
10 Green Cardamom.
5 Black Cardamom.
10 Cloves.
100 gms Mint leaves.
Preparation:
Heat butter/ oil in a pressure cooker. When the oil is hot add cinnamon, cardamom, and cloves and fry for a minute on slightly lower flame. Toss in the the onion rings and fry till golden brown. Add chicken legs and stir well. Add garlic paste and slit green chillies and stir well. Reduce flame to low and add entire quantity of whisked curd (on high heat, the curd tends to clump together and separates from it's whey), Stir well for 3-5 minutes then add most of coriander and mint leaves, leaving a little aside for the garnish. Stir well and cover with the pressure cooker lid. Cook under pressure for 7-10 minutes. Be sure not to over cook as you don't want the meat to separate from the legs.
Garnish with the remaining coriander and serve hot with white rice or paratha.
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