Chicken cooked with minced lamb and kidney in a tomato gravy
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
- 7 oz Lamb minced, parboiled
- 3 1/4 oz Lamb kidney parboiled
- 7 floz Vegetable oil
- 2 Bay leaves tej patta
- 1 oz Ginger-garlic adrak-lasan paste
- 1 tsp Black cumin shahi jeera seeds
- 1.1 lb Brown onion paste see above
- 1.1 lb Tomato puree peeled, blanched, blended
- 3 tsp Cumin jeera powder
- 2 1/2 tsp Red chilli powder
- 7 tsp Garam masala
- 3/4 oz Yoghurt
- 8 floz Water
- 3 1/4 oz Butter
- 7 floz Cream fresh
- 1 Egg hard-boiled, halved
- 1 Tomato cut into 4 pieces
- 2 Green chillies slit
for the marinade: mix together
- 1.1 lb Yoghurt dahi, drained
- Salt to taste
- 2 1/2 tsp Red chilli powder
- 3 tsp Coriander dhaniya powder
- 1 1/2 tsp Vinegar sirka
Instructions
- Marinate the chicken with the marinade for an hour.
- 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.
- 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.
Calories: 899 kcal
Carbohydrates: 44 g
Protein: 21 g
Fat: 73g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 200 mg
Sodium: 325 mg
Potassium: 1099 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 5915 IU
Vitamin C: 41 mg
Calcium: 329 mg
Iron: 6 mg