Chicken curry in mustard oil
Serves : 8 Persons
Prep Time : 10 Mins
Cook Time : 45 Mins
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Dhaka
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Recipe and ingredients both are in one place
Ingredients
Broiler Chicken Skin Off Âą 50 gm
Details >1 Ps
ā§ŗ 319
ā§ŗ 325
Kacha Morich (Green Chilli) Âą12 gm
Details >4/5 ps
ā§ŗ 25
ā§ŗ 30
Roshun (Garlic Imported) Âą 25 gm
Details >1 Tea spoon
ā§ŗ 119
ā§ŗ 125
Thai Ada (Ginger Thai) Âą 12 gm
Details >1 Tea spoon
ā§ŗ 99
/ 250 gmPran Chilli Powder Jar
Details >1 Tea spoon
ā§ŗ 160
/ 200 gmPran Turmeric (Holud) Powder Jar
Details >1 Tea spoon
ā§ŗ 160
/ 200 gmCardamom (Elachi) Whole
Details >3/4 Ps
ā§ŗ 569
ā§ŗ 615
Clove (Lobongo)
Details >3/4 Ps
ā§ŗ 119
/ 50 gmCinnamon (Daruchini) Whole
Details >2 ps
ā§ŗ 69
ā§ŗ 75
Mustard Seed (Red)
Details >3 Table spoons
ā§ŗ 25
/ 100 gmInstructions
Firstly marinate the chicken meat mix half of the powdered and paste spices for 20-25 minutes.
Now heat oil in a pan and fry the onion brown ,then add remaining half powder & paste masala, some water and mix it well.
Then add the marinated chicken and mix it well .
Cook it well and add some water to boil the chicken .
When the meat is boiled and comes broth ,sprinkle coriander leaves on top and serve.
