Ingredients:
Boneless
chicken: 500
Kashuri
methi or fenugreek leaves: 1 cup
Ginger
garlic paste: 2 tbsp
Red
chilli powder: 1 tbsp
Turmeric
powder: ½ tbsp
Chicken
mashala: 1 tbsp
Garam
mashala powder: 1 tbsp
Salt
as per taste
White
oil: 2 tbsp
Process:
Take the chicken in to a bowl. Add ginger garlic paste, kashuri
methi leaves, red chilli powder, turmeric powder, chicken mashala, garam
mashala, salt and oil and mix all the ingredients into the chicken very well.
Leave it for 2 hours. Now heat a wok with little oil and add the marinated
chicken into it and cover. Cook it on lower flame until the chicken becomes
soft. It is ready to serve. But it is a traditional tribal cuisine of Araku
valley. Originally it is made by stuffing bamboo with chicken and then cooked
on coal. In that case after marinating the chicken take a cleaned bamboo shoot
and fill the chicken. Cover the bamboo shoot with leaves. Make fire outside
with wood add kept the bamboo shoot into the fire for 45 minutes on medium
flame. Remove the bamboo shoot from the fire. Remove leaves from the bamboo
shoot. Take out the chicken on a banana leaf to feel the traditional tribal dish.
For more exiting dishes please visit heselerestora.blogspot.in
Ritu’s Kitchen
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