HARIYALI CHICKEN KADAHI

Recipe Image
  • Dinner
  • Servings
  • 4Spicy
  • 45 MinsCook Time
  • Cuisine : Hyderabadi
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THIS MOUTH-WATERING RECIPE CAN BE PREPARED IN 30 MINUTES AND IS SPECIALLY PREPARED DURING RAMADAN IN MUSLIM FAMILIES.


Ingredients

CHICKEN - 1 WHOLE (CUT INTO 16 PIECES);

YOGURT (DAHI) - 1 CUP

OIL - TEL - 1 CUP

CORIANDER LEAVES - KOTHMIR - 1 BUNCH (CHOPPED)

LEMON - LIMBU - 2 NOS

ONION - PYAZ - 3 NOS CHOPPED

GARLIC - LEHSUN - 6 WITH SKIN

GREEN CHILLIES - HARI MIRCHI - 8 TO 10

BLACK PEPPER - KALI MARI - 1 TEA SPOON - CRUSHED

GINGER GARLIC PASTE - ADRAK LEHSUN PASTE - 1 TABLE SPOON

SALT - NAMAK - AS PER TASTE.

 

Cookwares

1. PRESTIGE PAN

2. PRESTIGE LADLE

3. PRESTIGE BLENDER

Step By Step Method

  • 1. CUT WHOLE CHICKEN INTO 16 PIECES AND WASH WITH LUKEWARM WATER.

    2. BOIL CHICKEN WITH 1 CUP YOGURT, 1 TABLE SPOON GARLIC GINGER PASTE AND SALT TO TASTE TILL WATER OF YOGURT DRIES.

    3. REMOVE FROM FIRE.

    4. BLEND TOGETHER 1 BUNCH OF CORAINDER LEAVES, 6 CLOVES OF GARLIC WITH SKIN AND 8 TO 10 GREEN CHILLIES TO PASTE.

    5. HEAT 1 CUP OF OIL IN A PAN, ADD 3 CHOPPED ONIONS AND FRY TILL GOLDEN BROWN. IN COLOUR.  REMOVE HALF OF THE FRIED ONIONS AND KEEP ASIDE.

    6.  IN REMAINING OIL AND FRIED ONIONS ADD BLENDED CHUTNEY MIXTURE, FRY WELL AND ADD JUICE OF 1 LEMON.

    7. ADD BOILED CHICKEN.

    8. ADD CRUSHED BLACK PEPPER AND JUICE OF 1 LEMON AND SIMMER FOR ABOUT 5 MINUTES OR TILL DONE.

    9. ADD IN REMAINING BROWN ONION AND SERVE.

    10. GARNISH WITH GINGER STRIPS & CHOPPED GREEN CHILLIES.

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