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Chicken pasanda sizzler by Chef Sonali

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Ingredients
  Yogurt 1 Cup (16 tbs)
  Ginger paste 2 Teaspoon
  Coriander powder 1 Tablespoon
  Garlic paste 2 Teaspoon
  Red chilli powder 1 Teaspoon
  Green cardamom powder 1 Teaspoon
  Oil 4 Tablespoon
  Green cardamoms 2
  Cloves 3
  Cinnamon stick 1⁄2 Inch
  Peppercorns 5
  Bay leaf 1
  Sliced onions 4 Medium
  Chopped green chillies 2
  Tomato puree 1⁄2 Cup (8 tbs)
  Salt To Taste
  Chopped boneless chicken 600 Gram
Directions

Marinate chicken pieces in yogurt, salt, ginger paste, garlic paste, red chilli powder and green cardamom powder for about two hours in the refrigerator. Heat oil in a thick-bottomed pan. Add green cardamoms, cloves, cinnamon, peppercorns and bay leaf and let them crackle. Add sliced onions and cook till they are golden brown. Add chopped green chillies, coriander powder and marinated chicken pieces. Add one cup of water and let it cook on medium heat until chicken is almost done. Add tomato puree, adjust seasoning and cook covered till chicken is tender. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Dish: 
Curry
Interest: 
Holiday, Healthy
Ingredient: 
Meat
Preparation Time: 
120 Minutes
Cook Time: 
45 Minutes
Ready In: 
165 Minutes
Servings: 
4
Story
This recipe is inspired by Sanjeev Kapoor
Subtitle: 
Chicken sizzler

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Chicken Pasanda Sizzler By Chef Sonali Recipe, Chicken Sizzler