CHICKEN SUKHA
|
Ingredient Name
|
Quantity
|
Unit
|
|
Cloves
|
4
|
Piece
|
|
Cinnamon
|
1
|
Piece
|
|
Onions
|
3
|
Numbers
|
|
Khus Khus
|
1/2
|
Teaspoons
|
|
Fenugreek seeds
|
1
|
Teaspoons
|
|
Fennel seeds
|
1
|
Teaspoons
|
|
Cumin seeds
|
1
|
Teaspoons
|
|
Coriander seeds
|
1
|
Teaspoons
|
|
Red chilies
|
5
|
Numbers
|
|
Coconut-Shredded
|
1
|
Numbers
|
|
Chicken
|
2
|
Lbs
|
|
Black Pepper
|
4
|
Numbers
|
|
Garlic
|
5-6
|
Piece
|
|
Asefoetida
|
small
|
Pinch
|
|
Salt
|
|
To Taste
|
|
Coriander leaves
|
1
|
bunch
|
METHOD:
* Roast coconut in a pan
until it turns light brown, keep it aside
* Take another pan, heat 1
tbsp oil and fry all other ingredients except onions.
* Grind coconut and these
fried ingredients with water.
* Heat oil in a pan,
onions and a pinch of asafetida (sauté onions till they are slightly brown), then
add chicken pieces and cover it with lid and let the chicken cook in steam.
* Once the chicken is half
done add the masala...cook it till chicken is soft and ready. Sprinkle
coriander leaves.
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