खरड़ा चिकन | Kharda Chicken | Sanjeev Kapoor | Sanjeev Kapoor Khazana | TedhiKheer

Chicken cooked with a delicious paste of garlic and green chillies which are charred till heavenly smoky along with dry roasted fresh coconut and the ever so aromatic coriander leaves. A flavourful delight.

KHARDA CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
12-15 garlic cloves
12-15 light green chillies
¼ cup grate dried coconut
½ cup + 2 tbsps chopped fresh coriander leaves
Salt to taste
¼ tsp turmeric powder
2 tsps ginger-garlic paste
2 medium onions
4 tbsps + 2 tsps oil
A pinch of garam masala powder
½ lemon
Onion rings for garnish
Bhakri to serve
Green chillies to serve
Lemon wedges to serve

Method

1. Take chicken in a bowl, add salt, turmeric powder and ginger-garlic paste and mix well. Set aside to marinate for 10-15 minutes.
2. Finely chop onions and set aside.
3. Heat oil in a non-stick pan, add onions and sauté till golden brown. Add marinated chicken and sauté on high heat for 2-3 minutes, cover and cook for 10-12 minutes.
4. Meanwhile, heat 2 tbsps oil in a non-stick shallow pan, add garlic cloves and light green chillies and sauté on high heat for 2-3 minutes. Transfer on to a plate and allow to cool slightly.
5. Dry roast coconut in the same pan till golden brown and transfer on to the same plate, allow to cool slightly and put into a blender jar. Add ½ cup coriander, ¼ cup water and blend to a smooth paste.
6. Heat remaining oil in a non-stick pan, add the blended paste, mix and sauté for 4-5 minutes on high heat.
7. Transfer this mixture into the chicken, mix and cook for 2-3 minutes. Add garam masala powder, mix and cook for 2-3 minutes.
8. Add remaining coriander leaves, mix, switch the heat off and squeeze the juice lemon, mix and transfer into a serving bowl.
9. Garnish with onion rings and serve hot with bhakri, green chillies and lemon wedges.

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