Parsley chicken
INGREDIENTS
5-6 chicken legs
3 tbsps of ghee
Parsley fig for garnishing
salt
For the marinade
1 cup of sour curd
3 tsps of ginger garlic paste
1 tsp of parsley paste
1 tsp of green chillie paste
1 tsp turmeric powder
Prick the chicken legs by making 1-2 slashes on each leg. Mix all the ingredients for the marinade and marinate the chicken legs. You can also put in a few baby onions. Keep aside for 1 hour. Heat a non stick pan and add the ghee. Add all the marinated chicken and stir gently. Cover with a lid and cook on low heat till chicken is tender and the gravy is thick. You can adjust the gravy by adding a little lukewarm water if you want extra gravy. Adjust this according to your need. Garnish with parsley and serve with rotis.
Dry chicken keema with green chillies and amla
INGREDIENTS
500 gms of minced chicken
3 tbsps of white oil
1 tbsp of ghee
Salt
1 amla cut into small pieces – seed discarded
3 pods of garlic – chopped
1 inch piece of ginger chopped
2 tsps of green chillie paste
2 tbsps of onion paste
2 tbps of tomato puree
1 tsp of haldi – turmeric powder
2 tsps of roasted jeera – cumin powder
2 tbps of dhania – coriander powder
Heat the oil and fry the onions till brown. Mix in the ginger garlic paste and the minced chicken and cook on medium heat, stirring from time to time. Add salt and lower the heat. Once the mince turns golden brown, mix in the remaining ingredients and continue to cook and stir on low heat. Add half cup water after cooking on low heat for 3-4 minutes. Cover with a lid and cook till all the water is soaked in. Serve garnished with green chillies. Goes well with roti or paranthas.