Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken chamiya. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
ADD oil chilli powder coriander powder turmeric powder garam masala powder saute water mix well onion tomato cover and cook coriander leaves - ginger - garlic - green chilli paste salt chicken cover. How to make Chicken-mu (or Chikin-mu), Pickled radish from Maangchi.com. If you've ever ordered Korean fried chicken at a restaurant before, you might have been served this pickled radish, called.
Chicken Chamiya is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chicken Chamiya is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken chamiya using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Chamiya:
- Get chicken - 1lbs or 0.5kg
- Get onion - 1 large (diced)
- Take tomato - 1 large (diced)
- Take 1 inch ginger
- Make ready 6-7 cloves garlic
- Take cilantro -1cup chopped
- Make ready green chillies - 3- 4nos
- Prepare 3 tsp red chilly powder
- Get 1/2 tsp tumeric powder
- Take 2 tsp coriander powder
- Prepare 2 tsp garam masala
- Prepare 3 tbsp oil
- Take Salt
- Make ready 2 cups Water
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Steps to make Chicken Chamiya:
- Heat a pan and add 1 tbsp oil to it, add the diced onions to it and saute till it becomes translucent. once translucent lower the flame and stir occasionally.
- Heat another pan and add the remaining oil. Once the oil becomes warm, lower the flame and add the chilly powder, coriander powder, tumeric powder and garam masala to it. Mix the powders well and add half cup of water. Mix well till the oil starts separating from the masala.
- When the oil starts seperating, add the translucent onions to it and mix well for a couple of minutes.
- Add the tomatoes to the gravy and mix well, if the gravy gets really thick add half cup of water to it and keep the flame medium.
- In the mean time, add chopped cilantro, greenchilly, ginger and garlic to a grinder. Grind the ingredients to a fine green paste.
- As the water reduces and the gravy becomes a thick consistency, add the green paste to it and mix well. If the gravy becomes dry add a little more water to mix the masala and let it boil to a thick consistency.
- Once the gravy gets to a very thick consistency, Add the chicken pieces to it and cover the pan with a lid. Do not add any water at this stage, the chicken with get cooked in its own juices. Keep the flame in medium and stir occasionally.
- Once the chicken is cooked, switch off the flame and let it sit covered for some time.
- Serve with rotis, porottas or rice.
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