Ingredients:
- Simply sufi breast fillets ½ kg
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Paprika powder 1 & ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Mustard powder 1 & ½ tsp
- Namak (Salt) 1 tsp or to taste
- Pani (Water) ½ Cup or as required
- Imli ka pulp (Tamarind pulp) 2 tbs
- Pyaz (Onion) 1 large
- Hari mirch (Green chilies) 1-2
- Lehsan (Garlic) 5-6 cloves
- Adrak (Ginger) 1 inch piece
- Curry pata (Curry leaves) 8-10
- Tamatar (Tomatoes) blanched 4 medium
- Sufi cooking oil ¼ Cup
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hara dhania (Fresh coriander) chopped
Directions:
Cut chicken fillets into cubes then wash & pat dry and set aside.
In bowl,add coriander powder,red chili powder,turmeric powder,paprika powder,cumin seeds,mustard powder,salt,water and mix well.
Add tamarind pulp,mix well & set aside.
In blender jar,add onion,green chili,garlic,ginger,curry leaves,blend well & set aside.
Remove skin of blanched tomatoes.
In grinder,add tomatoes and grind to make a puree & set aside.
In pot,add sufi cooking oil,blended onion mixture and cook for 5 minutes.
Add chicken boneless cubes,mix well until changes color and fry until light golden.
Add grinded tomato puree,mix well and cook for 6-8 minutes.
Now add prepared spices mixture,mix well and bring it to boil.
Add fresh coriander,cover and cook on low flame for 8-10 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Simply sufi breast fillets ½ kg
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Paprika powder 1 & ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Mustard powder 1 & ½ tsp
- Namak (Salt) 1 tsp or to taste
- Pani (Water) ½ Cup or as required
- Imli ka pulp (Tamarind pulp) 2 tbs
- Pyaz (Onion) 1 large
- Hari mirch (Green chilies) 1-2
- Lehsan (Garlic) 5-6 cloves
- Adrak (Ginger) 1 inch piece
- Curry pata (Curry leaves) 8-10
- Tamatar (Tomatoes) blanched 4 medium
- Sufi cooking oil ¼ Cup
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hara dhania (Fresh coriander) chopped
Directions:
Chicken fillets ko cubes mein cut ker lein phir dho ker pat dry karein & side per rakh dein.
Bowl mein dhania,lal mirch powder,haldee powder,paprika powder,zeera,mustard powder,namak aur pani dal ker ache tarhan mix ker lein.
Imli ka pulp shamil karein aur ache tarhan mix ker lein & side per rakh dein.
Blender jar mein pyaz,hari mirch,lehsan,adrak aur curry pata dal ker ache tarhan blend ker lein & side per rakh dein.
Blanched tamatar ki skin nikal lein.
Blender mein tamatar dal ker ache tarhan grind ker ka puree tayyar ker lein & side per rakh dein.
Pot mein sufi cooking oil,blended pyaz ka mixture dal dein aur 5 minutes kliya paka lein.
Chicken boneless cubes dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein aur light golden hunay tak fry ker lein.
Grinded tamatar ki puree dal ker ache tarhan mix karein aur 6-8 minutes kliy paka lein.
Ab tayyar spices mixture dal ker ache tarhan mix karein aur ubal anay dein.
Hara dhania dal ker dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Hara dhania sa garnish ker ka serve karein!
