Recipe Description
Chicken cooked with vermicelli and a medley of masalas.
Ingredients:-
- Vermicelli – 1 cup
- Boneless chicken breast, cut into 2 inch pieces – 2 no
- Oil – 2 tbsp
- Black cardamoms – 3 no
- Mace – 1 no
- Bay leaves – 2 no
- Green cardamoms – 4-5 no
- Cloves – 4-5 no
- Cinnamon sticks – 1- 3 inch
- Black peppercorns – 12-15 no
- Cumin seeds – 1 tsp
- Onion, finely chopped – 1 no large
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Tomatoes – 3 no medium
- Coriander powder – 1 1/2 tbsp
- Red chilli powder – 1 1/2 tsp
- Turmeric powder – 1/4 tsp
- Crushed black peppercorns – 1/2 tsp
- Cumin powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Salt – to taste
- Lemon rind – 1/2 tsp
- Juice of – 1/2 lemon
- Fresh coriander leaves finely chopped – 2 tbsp
- For garnishing-
- Chilli flakes
- Garam masala powder
Method:-
- Heat oil in a non stick wok. Add black cardamoms, mace, bay leaves, green cardamoms, cloves, cinnamon, black peppercorns, cumin seeds and sauté till fragrant.
- Add onion and sauté for 3-4 minutes till light brown. Add ginger and garlic paste and sauté for 1-2 minutes.
- Roughly chop tomatoes, grind into a purée and add to the wok. Sauté for 4-5 minutes.
- Add coriander powder, red chilli powder, turmeric powder, crushed black peppercorns, cumin powder, garam masala powder, salt and sauté for 3-4 minutes.
- Add 1 litre water, chicken pieces and mix well.
- Add lemon rind, lemon juice, vermicelli, fresh coriander leaves and mix well. Cook for 6-8 minutes, till the gravy thickens and chicken is completely cooked.
- Transfer into a serving bowl, sprinkle some chilli flakes and garam masala powder and serve hot.
You may also like
Butter Chicken | Soya Chicken Patties | #ChefHaraplsingh Dinners, Lunches
By Harpal Sokhi
Stir Fried Brinjals and Mushrooms Dinners, Lunches
By Harpal Sokhi