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Boneless chicken in curry sauce
Published On: 06 Oct 2009
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Star Anise
Bengali: Chakro Phool / Guamouri
Bengali: Laban / Noone
Heat oil in a sauce pan, add cardamom, clove, pepper corn, star anise and saute for 2 minutes.
Add onions, ginger, garlic, green chillies and chopped tomatoes.
Stir for a while till the onions and tomatoes are soft and blended, about two minutes.
Stir in chicken masala powder, chilly powder, tomato puree, turmeric and fry till fragrant for a few seconds.
Cool the contents and grind it with cashews soaked in water to a fine paste.
Empty the ground paste into a saucepan.
Add shredded chicken, chicken broth, milk, salt and slowly bring it to a boil. Reduce heat and simmer for 10 minutes.
Add saffron soaked in milk, honey or sugar, kasoori methi and fresh cream.
Stir and check for seasoning. Switch off the flame.
:- Garnish with coriander leaves and serve immediately. :- Serve with hot naan or parantha.
Note:- Broil kasoori methi on a tawa/griddle plate till fragrant and crush it between your palms. Add it to the dish.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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