Khooni Parinda

Name: Khooni Parinda
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
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

40m

Serves 4

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Khooni Parinda

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40m

Serves 4

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

Khooni Parinda

Khooni Parinda

Directions

Ingredients

Equipment

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