Khooni Parinda
Directions
- 1Heat 7 tbsp ghee in a Kadhai and add in few Alkanet (Ratan Jot) sticks. (Optional just for color, you can also use Kashmiri chill powder instead.)
- 2Squeeze out the color of sticks in the ghee on high flame then remove them.
- 3Blend together 4-5 onions, 4-5 tomatoes, a handful of coriander stems, 3/4 tbsp each of stone flower, fennel seeds, cumin seeds, some crispy fried brown onions, 6-8 garlic cloves, 2 inch ginger, 1.5 inch cinnamon, 1 mace, 4 green & 2 black cardamom and 6 soaked Kashmiri chillies into a fine paste.
- 4Add this paste in the Kadhai and fry on high for 12 minutes until ghee separates.
- 5Now add in 1 kg chicken followed by 1 tbsp salt and fry on high for 12 minutes.
- 6Then mix together 200 grams curd, 2.5 tbsp roasted gram flour (sattu), 1 tbsp garam masala powder and 2 cups of water without leaving any lumps.
- 7Add this mix in the chicken and give it a stir.
- 8Now close the lid turning flame to low for 18 minutes checking and stirring in between.
- 9Lastly add in 1 tbsp roasted crushed kasoori methi and garnish with chopped coriander leaves.
Ingredients
- 7 tbsp ghee
- 2 Alkanet (Ratan Jot) sticks
- 4 onions
- 4 tomatoes
- 1 handful coriander stems
- 3 tbsp stone flower
- 3 tbsp fennel seeds
- 3 tbsp cumin seeds
- 3 tbsp crispy fried brown onions
- 6 garlic cloves
- 2 inch ginger
- 1.5 inch cinnamon
- 1 mace
- 4 green cardamom
- 2 black cardamom
- 6 soaked Kashmiri chillies
- 1 kg chicken
- 1 tbsp salt
- 200 grams curd
- 2.5 tbsp roasted gram flour (sattu)
- 1 tbsp garam masala powder
- 2 cups water
- 1 tbsp roasted crushed kasoori methi
- 1 handful chopped coriander leaves
Equipment
Kadhaiblender
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