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06 June 2014,11:30 by
Ponmathi Srilekha.S

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CHICKEN RASHIDA

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • In a mixing bowl, whisk together the chilli powder, biryani masala powder, ginger paste, garlic paste and vinegar to combine thoroughly. Add the chicken and leave to marinate for 30 minutes.
  • Heat oil in a heavy-bottomed pan over medium heat and add the caraway seeds and bay leaves.  When the spices crackle, add the onion and saute till golden.
  • Add the chicken to the pan along with the garam masala and cook, stirring occasionally till light brown. Stir in the tomato puree and water and cook till the chicken is tender and there is very little gravy left in the pan.
  • Remove the chicken pieces onto a plate and return the pan to a low heat. Gradually whisk the beaten egg into the gravy using a fork to form tiny shreds.
  • Mix in the cream, cashew nuts and salt. Return the chicken to the pan and cook for 2 minutes. Remove from heat and garnish with coriander.
  • Serve hot with Rice.

 

INGREDIENTS

  • 2 teaspoon red chilli powder
  • 2 teaspoon biryani masala powder
  • 4 teaspoons ginger paste
  • 4 teaspoons garlic paste
  • 6 tablespoons vinegar
  • 1 kg boneless chicken, cut into 1-inch cubes
  • 8 tablespoons Cooking oil
  • 2 teaspoon caraway seeds
  • 4 bay leaves
  • 4 large onions, grated and squeezed to remove all juice
  • 4 teaspoons garam masala powder
  • 500 grams tomato puree
  • 4 eggs, beaten
  • 4 tablespoons heavy cream
  • 6 tablespoons unsalted cashew nuts, coarsely crushed
  • Salt to taste
  • 4 tablespoons finely chopped fresh coriander

 

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