Chicken cooked with minced lamb and kidney in a tomato gravy recipe
information
Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.
ingredients
Chicken, cut into 8 pieces
200 g (7 oz) Lamb, minced, parboiled
100 g (3 1/4 oz) Lamb kidney, parboiled
1 cup (200 ml) 7 fl oz Vegetable oil
2 Bay leaves (tej patta)
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Black cumin (shahi jeera) seeds
500 g (1.1 lb) Brown onion paste (see above)
500 g (1.1 lb) Tomato puree, peeled, blanched, blended
3 tsp (4 1/2 g) Cumin (jeera) powder
2 1/2 tsp (5 g) Red chilli powder
7 tsp (14 g) Garam masala
1/4 cup (50 g) 3/4 oz Yoghurt
l cup (250 ml) 8 fl oz Water
5 tbsp (100 g) 3 1/4 oz Butter
1 cup (200 ml) 7 fl oz Cream, fresh
1 Egg, hard-boiled, halved
1 Tomato, cut into 4 pieces
2 Green chillies, slit
200 g (7 oz) Lamb, minced, parboiled
100 g (3 1/4 oz) Lamb kidney, parboiled
1 cup (200 ml) 7 fl oz Vegetable oil
2 Bay leaves (tej patta)
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Black cumin (shahi jeera) seeds
500 g (1.1 lb) Brown onion paste (see above)
500 g (1.1 lb) Tomato puree, peeled, blanched, blended
3 tsp (4 1/2 g) Cumin (jeera) powder
2 1/2 tsp (5 g) Red chilli powder
7 tsp (14 g) Garam masala
1/4 cup (50 g) 3/4 oz Yoghurt
l cup (250 ml) 8 fl oz Water
5 tbsp (100 g) 3 1/4 oz Butter
1 cup (200 ml) 7 fl oz Cream, fresh
1 Egg, hard-boiled, halved
1 Tomato, cut into 4 pieces
2 Green chillies, slit
For the marinade: mix together
2 1/2 cups (500 g) 1.1 lb Yoghurt (dahi), drained
Salt to taste
2 1/2 tsp (5 g) Red chilli powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1 1/2 tsp (8 ml) Vinegar (sirka)
Salt to taste
2 1/2 tsp (5 g) Red chilli powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1 1/2 tsp (8 ml) Vinegar (sirka)
method
1. Marinate the chicken with the marinade for an hour.
2. Heat the oil in a pan; saute bay leaves and ginger-garlic paste for a minute. Add black cumin seeds and saute again. Stir in brown onion paste; saute for 1 -2 minutes. Add chicken, stir for 7-8 minutes. Add minced lamb and kidney and mix for 5 minutes. Stir in the tomato puree.
3. Add the spices, yoghurt, and water. Cook covered till the chicken is tender. Stir in the butter. When it melts add the cream gradually. Serve garnished with egg, tomato, and green chillies.
2. Heat the oil in a pan; saute bay leaves and ginger-garlic paste for a minute. Add black cumin seeds and saute again. Stir in brown onion paste; saute for 1 -2 minutes. Add chicken, stir for 7-8 minutes. Add minced lamb and kidney and mix for 5 minutes. Stir in the tomato puree.
3. Add the spices, yoghurt, and water. Cook covered till the chicken is tender. Stir in the butter. When it melts add the cream gradually. Serve garnished with egg, tomato, and green chillies.
serving amount
serves: 4
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