Re: Help Plan A Menu
Sorry I;m so late muniya. My mum couldn;t remember the recipe off by heart and she was sweet enough to spend half an hour looking for it. Here goes:
Get one mug of almonds soak over night or for 3-4 hours and grind to a paste. Add water bit by bit as u need it so the paste doesn;t turn out thin and watery.
Get 1 stick of cinnamon, 3 black cardamoms and 4 small green ones. Bhoonofy them in a pan without oil and grind to a powder. Put aside for garnishing at the end.
Fry 3 medium-large onions till brown in about 3/4 cups oil. Once slightly dark brown remove the onions and cool down. Now they r supposed to turn crisp so u can crush them but mum can't bother with so much detail so she just chops them up finely. Do whichever one u can. Again leave aside till the end.
Get about 3/4 of the paste, 1 cup yoghurt, 1 tbsp garlic paste, 1 tbsp ginger paste, salt, black pepper and mix well.
In the oil add about 4 whole red peppers (the round dry ones) and fry for a bit. Don;t burn it or overfry. Add the chicken pieces (two chickens cut in to smaller pieces), fry for about 5-10 mins and add the paste mixture. Keep stirring while cooking on medium heat. You shouldn;t need water cos of the yoghurt. Once the chicken is cooked and the oil seperates from the masala and it looks bhoonofied, reduce the heat to low, sprinkle with the crushed onions, ground spices (save a little for garnishing) and add the rest of the almond paste. Cover and let it rest for about 5-10 mins. Mix it up and add some dhaniya, shredded ginger and some of the ground spice powder on the top when serving.
Its not going to be a flowy shorba type thing. The masala is supposed to be thick. Best eaten with naan/roti.
Hope it turns out good :)