Mix the grated coconut, poppy seeds and bring to a fine paste by adding little water.
Keep it aside. Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions until brown.
Then add ginger-garlic paste, ground coconut paste, turmeric, chilli, powder and fry for few more minutes.
Now add fresh cream, yogurt and mix well.
Boil until the mixture thickens to a gravy and remove from heat.
Keep it aside and heat the remaining oil in another pan and fry the whole green chillies until they splutter.
Then add chicken pieces, stir well and cook until the pieces are tender.
Add the above prepared gravy to the chicken pieces along with salt and garam masala powder.
Cook for another 5-10 minutes, sprinkle chopped coriander leaves and serve if hot.
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