Last few days my husband is having runny nose so he wanted to have some really spicy Chicken. I made some simple Chicken Kosa but with a twist. While cooking I didn’t add Red Chili powder I just cooked the chicken with lots of green chili and at the end of the cooking I added some fresh Lime juice which made the dish very spicy and tangy. With Roti or Paratha this one is a perfect combo for a cold winter day.
After having the chicken my nose also started runny but we enjoyed every bite while eating. But if you can’t eat spicy food then just add one or two green chilies. But Green chili is always better to use instead of Red chili powder.
Preparation Time: 20 mints.
Cooking time: 40 mint.
Ingredients:
1.Chicken : 600 gm (cut and wash).
2.One medium onion paste, A small chopped onion.
3.One table spoon ginger & garlic paste.
4.One table spoon curd.
5.One medium chopped tomato. (I use canned tomato).
6.One table spoon tomato puree.
7.Six to Seven split green chilies.
8.Turmeric Powder, Cumin Powder, Coriander powder (half tea spoon of each item).
9. A pinch of Kasoori Meethi.
10.Chopped coriander leaves (a hands full).
11.Four to five clove chopped garlic.
12.One Bay Leave and one small cinnamon stick.
13.Half tea spoon lime juice.
14.Salt & sugar as per taste.
15.Mustard oil for cooking (if you want you can cook in sunflower oil too.)\.
Process:
Marinate the chicken with Onion ginger & garlic paste, curd, salt, one table spoon mustard oil, and all spices powder for 15 to 20 mints.
Now add some oil in a vessel and add the bay leave and cinnamon stick after few seconds add the chopped onion and chopped garlic when the onions are transparent add the tomatoes and cook for 3 to 4 mints.
Now add the marinated chicken and cook in medium flame till the oil comes out.
Now add the tomato puree, little salt and sugar and the split green chilies and mix well.
Cook the chicken in another ten mints in low flame with a lid if you want you can add some warm water also.
Now remove the lid and add the kasoori methi and chopped coriander leaves and cook for another 5 to 6 mints.
Now add the lime juice and mix well and cook for another 2 mints.
Serve hot with Roti or Paratha It’s hot.
Preparation Time: 20 mints.
Cooking time: 40 mint.
Ingredients:
1.Chicken : 600 gm (cut and wash).
2.One medium onion paste, A small chopped onion.
3.One table spoon ginger & garlic paste.
4.One table spoon curd.
5.One medium chopped tomato. (I use canned tomato).
6.One table spoon tomato puree.
7.Six to Seven split green chilies.
8.Turmeric Powder, Cumin Powder, Coriander powder (half tea spoon of each item).
9. A pinch of Kasoori Meethi.
10.Chopped coriander leaves (a hands full).
11.Four to five clove chopped garlic.
12.One Bay Leave and one small cinnamon stick.
13.Half tea spoon lime juice.
14.Salt & sugar as per taste.
15.Mustard oil for cooking (if you want you can cook in sunflower oil too.)\.
Process:
Marinate the chicken with Onion ginger & garlic paste, curd, salt, one table spoon mustard oil, and all spices powder for 15 to 20 mints.
Now add some oil in a vessel and add the bay leave and cinnamon stick after few seconds add the chopped onion and chopped garlic when the onions are transparent add the tomatoes and cook for 3 to 4 mints.
Now add the marinated chicken and cook in medium flame till the oil comes out.
Now add the tomato puree, little salt and sugar and the split green chilies and mix well.
Cook the chicken in another ten mints in low flame with a lid if you want you can add some warm water also.
Now remove the lid and add the kasoori methi and chopped coriander leaves and cook for another 5 to 6 mints.
Now add the lime juice and mix well and cook for another 2 mints.
Serve hot with Roti or Paratha It’s hot.
