Monday, December 15, 2008

Lemon Saffron Chicken (Curry)

This post will be strictly a recipe. Important Stuff: serves 2, ramp up the raw material if throwing a party !!

Chicken breast fillets (boneless) 500 gm
2 large Onions
5 Green chillies
1 Tomato or 2 table spoon Tomato puree
2 table spoons Curd/Yogurt
1 Lemon
Ginger paste 1 teaspoon
Garlic paste 2 teaspoon
Cumin seeds, Mustard seeds, Fennel Seeds, Red Chili Powder, Turmeric Powder, and Salt; all as per taste (Note, no Coriander powder has been used)
Chicken Masala (any brand) as per taste
6 Saffron threads
4 Cardamoms
Cooking oil 4 tablespoons

Marinate the chicken pieces in paste of lemon juice, curd, turmeric powder, red chili powder, salt, chicken masala, saffron, cardamoms (powder it if possible, and use the outer covering as well) and set aside for 30 minutes. Shred the onion, tomato and green chillies into small pieces. In a pot, heat the oil and add the cumin, mustard and fennel seeds. Stir till light brown. Then add the green chillies and stir fry for 3 more minutes. Add the onions, and deep fry till the onions turn golden brown. Add the ginger garlic paste, and tomatoes, and fry for another 10 minutes. Keep frying the mixture, till the oil separates. Add marinated chicken, and fry for a good half hour or till the oil separates from the chicken as well. Add water to make a curry of suitable density. Check the taste for salt and chicken masala. Add more if necessary. Boil till the chicken becomes tender. A tip here, if you have fried the mixture well, the pieces of onion and tomato should not be individually identifiable in the gravy. Voila, your chicken is ready to be served with chapati or rice.

Lemon Saffron Chicken (Curry)

1 comment:

  1. Sounds like a quick recipe .. the chicken being boneless. Looks great! I thought you had quit blogging ... but saw the reason in your other post. Seems like you are having fun! :-)