Easy, healthy & tasty Quick Boneless Chicken by Zarnak Sidhwa .
Watch this Masala TV video to learn how to make Quick Boneless Chicken and Vegetable Nauratan. This show of Food Diaries with Chef Zarnak Sidhwa aired on 30 August 2019.
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QUICK BONELESS CHICKEN :
Ingredients:
Chicken boneless 500 gm
Ingredients for Marination:
Ginger Garlic paste 2 tsp
Salt 1-1/2 tsp
All spice powder 1 tsp
Red chili powder 1/2 tsp
Lemon juice 3-4 tbsp
Other ingredients:
Onion (chopped) 1
Tomato (chopped) 1
Ginger (chopped) 1inch piece
Ginger Garlic paste 1-1/2 tsp
Green chilies (chopped) 2
Coriander (chopped) 4 tbsp
Capsicum (sliced) 1
Sesame oil 2-3 tbsp
Cumin seeds 1-1/2 tsp
Crushed cardamom 2
Salt 1 tsp
Cashew nuts 10-12
Red chili powder 1-1/2 tsp
Clarified butter 1 tsp
All spice powder 1 tsp
Fenugreek powder 1 tsp
Black pepper ½ tsp
Method:
Marinate the chicken with the spices and allow to rest. Heat oil, crackles cumin and cardamom, and adds onions and salt, sauté. Add chilies, ginger and capsicum and stir for about 2-3 minutes, then add tomatoes and cashew nuts. Cook for about 5-7 minutes till tomatoes are mushy. Remove from heat, cool a bit and then blend to a paste, you may add a little water if required. Heat a tsp of Ghee and put the paste to cook, add chili powder and all spice powder and add hot water and bring to a boil and then simmer for 12-15 minutes.
Meanwhile heat a pan and sauté the marinated chicken till the moisture begins to dry, add some Ghee and toss gently to allow further cooking and coloring the chicken with the Ghee. Stir in some of the coriander. Add the chicken pieces, mix slowly into the masala, sprinkle some black pepper powder, all spice powder and fenugreek leaves. Simmer covered for 2-3 minutes. Serve garnished with generous sprinkling of coriander.
Vegetable Nauratan:
Ingredients:
Chopped vegetables 3 cups
Green peas 1 cup
Milk 2 cups
Salt to taste
Sugar to taste
Clarified butter/butter 3 tbsp
Cumin seeds 1 tsp
Bay leaves 2
Cinnamon sticks 1
Cloves 4
Green cardamoms 2
Cashew nuts (grounded) 4 tbsp
Pineapple cubes 1 cup
Cottage cheese cubes 1 cup
Cream 2 tbsp
Coriander 1 cup
Ingredients for paste:
Onions (chopped) 3
Green chilies 6
Ginger (chopped) 1inch piece
Garlic (chopped) 6 cloves
Turmeric powder ½ tsp
All spice powder ½ tsp
Method:
Place the vegetables in a pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook until the vegetables are soft and cooked. Heat the ghee or butter in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry. Mix in the cashew paste and saute briefly. Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Switch off the flame and stir in the cream. Garnish with the remaining finely chopped coriander leaves. Cottage cheese cubes can be deep fried and then added to the curry. Fruits like seedless grapes can also be added.
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