Chicken Chasni
2 tbsp Vegetable Oil
2 Chicken Breasts, Diced
1 Large Onion finely chopped
2 tbsp Methi Leaves
1 tbsp Curry Powder
1 tsp Kashmiri Chilli Powder (optional )
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Salt
2 tbsp Tomato Purée mixed with water
2 tsp Garlic Paste
2 tsp Ginger Paste
800g Chopped Tomatoes
150ml water
5 tbsp Tomato Ketchup
2 tsp Mint Sauce
2 tsp Mango Chutney
1/4 tsp Red Food Colouring (optional)
15g Fresh Coriander Leaves
Dice the Chicken Breasts up into bite-size chunks
Finely Chopped the onion
Heat a frying pan, wok or Sauté pan on high heat and add 2 tablespoons of vegetable oil then add the onions. Reduce the heat to medium heat.
After 4 minutes add garlic and ginger paste, stir and cook for 2 minutes.
Next add the Methi Leaves, Curry Powder, coriander, cumin, salt and Chilli Powder and stir into the onions.
Next, add around 50ml hot water and stir
Add in the tomato paste/ Purée and stir for a minute or so then add in the chopped tomatoes and allow to simmer for 3/4 minutes.
Using a stick blender or transfer the sauce into a blender and blend until smooth.
Now add the chicken cubes into the sauce stir well ensuring the sauce has covered the chicken and cook for 4/5 minutes Next, add in the mint sauce and Mango Chutney and the ketchup and stir well.
Add in a little red food colouring ( optional) and a handful of freshly chopped coriander and stir well then simmer for 15 minutes occasionally stirring. You need to scrape the pan, as the sauce will caramelise which is good and helps to thicken the sauce. Check the chicken has cooked all the way through
Add a squirt of lemon juice. Stir in and turn off the heat.
Plate up, serve with rice garnish with cream and sprinkle with some chopped coriander. Lick you’re lips and enjoy 😋😋#india #indianfood #curry #currychicken #fakeaway
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