I'm sharing a simple starter recipe..
Green foil chicken.
List of ingredients
Chicken with bone ...1 medium size make cuts on the pieces 8-10 pieces approx.
Corriander leaves ( kothmir) 1 small bunch
Mint leaves ( pudina patta)... 1 bunch...leaves removed.
Juice of 1 small lemon
Green chillies about 5-6 or more if you want more spicy
Garam masala or allspice powder.. 1 tsp
Cashews about 10 to 12
Salt to taste
Ginger garlic paste 1 tbsp.
Oil/ghee/butter 2-3 tbsp
Charcoal .1 piece
Grated cheddar cheese.
METHOD..
Wash and cut the chicken throughly. Apply Ginger garlic paste and salt to taste and let it marinate in the refrigerator for 30 mins.
While the chicken is marinating
In a mixer, grind together..corri corriander and mint leaves green chillies,cashews,juice of lemon,garam masala powder.
Grind to a fine paste, adding water..pls don't make the paste watery, it should be thick.
After 30 mins..boil the chicken in apressure cooker for just 2 whistles...do not add more water to the cooker...as the chicken leaves it's own juices.
In a pan add oil or ghee or butter,fry the ground masala paste till the oil can be seen on the side of the pan, stir the masala...do not leave it to saute on it's own as it will stick to the pan and might burn.
ADD the boiled chicken with the stock. Cook till it is thick semidry gravy and the chicken is completely coated with the gravy.
Heat the charcoal on the flame tillred hot. Place a piece of foil in the middle of the chicken pot place the charcoal on the foil
Drop a few drops of oil on the coaland immediately cover the pan.rest for 5 mins.
Let it cool and then make packets of each piece in silver foil . Top each piece with grated cheese.
Reheat in the oven or a double boiler before serving ...this will melt the cheese. Serve hot as a starter with garlic toast or as a main course with jeera rice
Tip: The charcoal takes this dish to an other level please dont avoide this step.
While grinding mint leaves for any recipe always add a dash of lemon juice.this will prevent the mint leaves from turning black.
please note: be careful while adding salt to the chicken as the cheddar is aslo salty.
Green foil chicken.
List of ingredients
Chicken with bone ...1 medium size make cuts on the pieces 8-10 pieces approx.
Corriander leaves ( kothmir) 1 small bunch
Mint leaves ( pudina patta)... 1 bunch...leaves removed.
Juice of 1 small lemon
Green chillies about 5-6 or more if you want more spicy
Garam masala or allspice powder.. 1 tspCashews about 10 to 12
Salt to taste
Ginger garlic paste 1 tbsp.
Oil/ghee/butter 2-3 tbsp
Charcoal .1 piece
Grated cheddar cheese.
METHOD..
Wash and cut the chicken throughly. Apply Ginger garlic paste and salt to taste and let it marinate in the refrigerator for 30 mins.
While the chicken is marinating
In a mixer, grind together..corri corriander and mint leaves green chillies,cashews,juice of lemon,garam masala powder.
Grind to a fine paste, adding water..pls don't make the paste watery, it should be thick.
After 30 mins..boil the chicken in apressure cooker for just 2 whistles...do not add more water to the cooker...as the chicken leaves it's own juices.
In a pan add oil or ghee or butter,fry the ground masala paste till the oil can be seen on the side of the pan, stir the masala...do not leave it to saute on it's own as it will stick to the pan and might burn.
ADD the boiled chicken with the stock. Cook till it is thick semidry gravy and the chicken is completely coated with the gravy.
Heat the charcoal on the flame tillred hot. Place a piece of foil in the middle of the chicken pot place the charcoal on the foil
Drop a few drops of oil on the coaland immediately cover the pan.rest for 5 mins.
Let it cool and then make packets of each piece in silver foil . Top each piece with grated cheese.
Reheat in the oven or a double boiler before serving ...this will melt the cheese. Serve hot as a starter with garlic toast or as a main course with jeera rice
Tip: The charcoal takes this dish to an other level please dont avoide this step.
While grinding mint leaves for any recipe always add a dash of lemon juice.this will prevent the mint leaves from turning black.
please note: be careful while adding salt to the chicken as the cheddar is aslo salty.
Will try soon
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