Which came first? The chicken or the egg ..or both?
This recipe serves 6.
Ingredients for Marinade:
Ingredients for gravy:
Directions:
This Chicken and Egg Curry is my attempt to make a party
dish from a humble chicken curry.
This recipe serves 6.
Ingredients for Marinade:
1cup dahi (yoghurt)
1 generous tablespoon of ginger garlic paste
*hint :
as lazy as i am i never use ready made ginger garlic paste, once a month I take
ginger and garlic in equal quantities , make a paste in the mixer and freeze
it.
1 teaspoon chilli powder
½ teaspoon haldi
1 tablespoon garam masala
*hint: every family has a secret
garam masala recipe. I get mine from my mom and she does all the hardwork of
buying all the fresh ingredients and getting them ground. Alternately any
commercial meat masala will also do.
Directions:
Directions:
Take one chicken cut into medium pieces (or curry cut) mix
it with all the above ingredients and set a side.
Ingredients for gravy:
4 Onions
3 Tomatoes
½ cup Cashew Pieces (Kaju Tukda)
2 teaspoons ghee
Directions:
Slice 4 onions and 3 tomatoes. Fry Onions in the ghee till
pink, add tomatoes and fry. Let it cool down, put in the mixer along with the
Cashew Pieces. Grind till you get a smooth paste.
5-6 peppercorns
1 inch cinnamon
4 cardamoms
1 bay leaf
2 tablespoons ghee
1 teaspoon oil
Put the oil in a large flat bottom pan, heat it, then put
the ghee in it so it does not burn, then add the above dry masala ingredients
into it for tadka. Once the masala starts popping add the marinated chicken and
fry for 3 minutes. Then add 2 cups of hot water. Cover and cook for 10 minutes.
Meanwhile boil 3 eggs for about 5 minutes and keep aside.
Add the gravy paste to the chicken. Mix well, put a few strands of saffron in curry. Slice 2-3 green chillies and finely chopped coriander on top and reduce the flame and cook for 15 minutes. Slice the boiled eggs in half and add to the gravy before serving. Garnish with little chopped coriander and kaju pieces.
Meanwhile boil 3 eggs for about 5 minutes and keep aside.
Add the gravy paste to the chicken. Mix well, put a few strands of saffron in curry. Slice 2-3 green chillies and finely chopped coriander on top and reduce the flame and cook for 15 minutes. Slice the boiled eggs in half and add to the gravy before serving. Garnish with little chopped coriander and kaju pieces.
So here it is. The Chicken and Egg curry that will be an asset to any party menu.
I'm definitely going to try this! Looks easy to make.
ReplyDeleteLet me know how it goes :)
DeleteLooks great Devayani. I will try this tomorrow
ReplyDeleteThanks Vina , keep me posted on how it turns out.
Delete