Chicken Mushroom Chettinad Recipe
Ingredients:
2 cups chopped brown mushrooms(Cremini)
1 lb chicken
2 fine chopped onions
1 cup fresh curry leaves(garnish and cooking)
1 cup chopped red tomatoes
2 tbs garlicginger paste
1tbs Greek yogurt
1 tbs oil or 1 tbs ghee or 1/2 oil and 1/2 ghee
2-3 cups water
Salt to taste
1 lb chicken
2 fine chopped onions
1 cup fresh curry leaves(garnish and cooking)
1 cup chopped red tomatoes
2 tbs garlicginger paste
1tbs Greek yogurt
1 tbs oil or 1 tbs ghee or 1/2 oil and 1/2 ghee
2-3 cups water
Salt to taste
Spices:
1 inch cinnamon stick1 big bay leaf
2-3 whole cardamom
1 whole star anise
1 thick bottom non stick pot or a cast iron 2-3qt pot with lid
1 silicone spatula
This is a versatile recipe when it comes to replacing chicken with edible mushroom medley making it a vegetarian option.
1/2 tsp Shahi jeera or caraway seeds
2 teaspoon ground
garam masala
1/2 tsp turmeric
2 tsp Kashmiri red ground chili
1/2 tsp coarse black pepper
Utensils:
1 thick bottom non stick pot or a cast iron 2-3qt pot with lid
1 silicone spatula
This is a versatile recipe when it comes to replacing chicken with edible mushroom medley making it a vegetarian option.
How to cook:
Add the oil and ghee to the heated pot and add cinnamon, bayleaf, star anise, caraway seeds and cardamom to the ghee. Add chopped onions and let them take on a golden brown color. Now add ginger garlic paste after it takes on a sweet aroma add all the dry ground spices.
After the raw aroma from the spices are gone add chopped tomatoes, 1/2 cup curry leaves, yogurt, salt and 2 cups water.
Roast the chicken with lid on low flame for 20 mins.
After the water evaporates 75% and the ghee separates add curry leaf Chiffonade as garnish. You can make this recipe semi dry or more curry like. It totally rocks either ways.
Add the oil and ghee to the heated pot and add cinnamon, bayleaf, star anise, caraway seeds and cardamom to the ghee. Add chopped onions and let them take on a golden brown color. Now add ginger garlic paste after it takes on a sweet aroma add all the dry ground spices.
After the raw aroma from the spices are gone add chopped tomatoes, 1/2 cup curry leaves, yogurt, salt and 2 cups water.
Roast the chicken with lid on low flame for 20 mins.
After the water evaporates 75% and the ghee separates add curry leaf Chiffonade as garnish. You can make this recipe semi dry or more curry like. It totally rocks either ways.
Serve warm with parathas or Garlic naan or Jeera/Cumin rice of steamed
rice.
ENJOI!!!
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