How to cook Indian Chicken Dilruba using Kitchen Club spices. Ingredients 2 medium onions 1 cup milk 2 tbs chopped fresh ginger root 3 tbsp Kitchen Club Chicken Masala 6 tbs butter or vegetable oil 1 tsp Kitchen Club Turmeric Powder 3-4 lb. chicken, skin removed, cut 2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute 1 cup fresh plain yogurt Salt and ground cayenne to taste 1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk 1/4 cup walnuts, ground Preparation: 1. Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground 2. Put the onions and ginger in a blender or food processor and process into a smooth paste. 3. Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. 4. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. 5. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the Kitchen Club Chicken Masala, Kitchen Club Turmeric Powder, chili peppers, salt and ground cayenne. 6. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.
Posted on: Mon, 08 Sep 2014 09:35:16 +0000
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