Chicken Chennai Recipe by Zubaida Tariq

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Submited by Shabana from Gujrat

Chicken Chennai recipe by Zubaida Tariq. This delightful Ramadan Recipes recipe of Chicken Chennai can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

INGREDIENTS

Chicken 16 pieces
3 onions
1 small piece of ginger
4 garlic cloves
1 tbsp poppy seeds
1 tsp whole black pepper
8 whole red chilies
8 green chilies
1 tsp white cumin
Salt as required
1 tbsp whole coriander
1 tsp turmeric
½ cup oil
4 chopped tomatoes
Lemons 2
1 bunch finely chopped coriander
2 finely chopped green chilies
1 tbsp chopped ginger

METHOD

Grind poppy seeds, garlic cloves, ginger, red chilies, whole black pepper, green chilies, onions and coriander powder all together.
Take chicken in wok add turmeric and alt and cook till it dries.
When the water dries out completely add chopped tomatoes, grinded masala, and ½ cup oil and fry well.
In the end add chopped coriander, lemon juice of 2 lemons, chopped ginger and green chilies.
Serve hot with Naan.

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