Tuesday, April 19, 2011

Chicken cauliflower gravy

Local Chicken (medium)
1 full
8 pieces
Ginger paste
1 tea-spoon
Garlic paste
1 tea-spoon
Cumin paste
0.5 tea-spoon
Coriander paste
0.5 tea-spoon
As required
Dry chili paste
1 tea-spoon
Turmeric paste
0.5 tea-spoon
Garlic chopped
1 Tale spoon
onion slices
1 Cup
2 pieces
4 pieces
Mustard oil
0.5 Cup

Procedure: Pour 2 table-spoon of oil on the pan. Rub turmeric and salt on the cauliflowers fry these a little and take these out. Give all the ingredients except cinnamon and take these put. Give all the ingredients except cinnamon and cardamom and seethe until its brown. Add 2 table-spoon of water and braise for a few minutes. Braise the paste at least three times adding a little water every time. Add cauliflowers and braise again. Add some water, cinnamon and cardamom and boil. When the chicken  and cauliflowers are tender, be sure that there is enough gravy; bring it out from the oven. 

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