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Serves: 8
Ingredients:
3 1/2 lbs of Chicken
1 1/2 lbs of potatoes
1 cup of plain yogurt
1 large onions paste
1 1/2 tablespoons of ginger and garlic paste
6 medium size onions finely sliced
3 teaspoons of cumin powder Roasted
3 teaspoon of coriander powder Roasted
1/2 teaspoon of chilli powder
1/4 teaspoon of cloves powder
1/2 teaspoon of cardamom powder
1 teaspoon of cinnamon powder
1 teaspoon of black pepper powder
Salt to taste
Pinch of yellow food colour
2 cup of oil + 1 tablespoon of vegetable ghee
200 grams of fresh chopped coriander
50 grams of fresh chopped mint
Few green chilies
Preparation
Peeled and cut the potatoes into big pieces, wash and drain the water, add pinch of yellow food colour and a bit of salt. Heat oil and melt the ghee on medium heat, fry the potatoes for about 8 minutes remove and set back to the same bowl with the leftover food colour. In the same oil fry the onions until golden brown remove and set aside. In a big pot add chicken, yogurt, onions paste, ginger, garlic paste, salt, chopped coriander, chopped mint, green chilies, and all the spices mix everything well by hand or wooden spoon, add the fried potatoes, fried onions and 1 cup of the same oil and ghee that you have used to fry the onions and potatoes, mix well add 1 cup of water cover and cook over medium to low heat. Check the chicken Kalia in 20 minutes if you need more water you can add another 1/2 cup do not add water if it's not necessary. Total Cooking process should be about 45 minutes cover and not to stir often.
Recipe by Laila Jugon
Reusenoise (DNB Mix) by spinningmerkaba (c) copyright 2017 Licensed under a Creative Commons Attribution (3.0) license. dig.ccmixter.org/files/jlb