Achari Chicken Rasedaar Recipe. Achari Chicken Rasedaar is an intriguing lunch formula. It is a speedy chicken formula and can be presented with rice, pulao, naan or paratha.
Achari Chicken Rasedaar
4 green stew
3 onion
1 teaspoon cumin seeds
3 tablespoon low fat yogurt
1 teaspoon powdered cumin seeds
1 tablespoon squashed to glue ginger
1 teaspoon turmeric
4 squeezes salt
2 tablespoon lemon juice
1 tablespoon fenugreek leaves ( methi)
1 teaspoon fennel seeds
1 teaspoon Red stew powder
3 cleaved tomato
1 tablespoon squashed to glue garlic
2 potato
1 cup vegetable oil
Stage 1
Press out the juice from the lemon, absorb the cut green chillies it and keep to the side.
Stage 2
Heat some oil in a Kadhai/wok and fry the onions till clear. Add in the kalonji, methi dana, jeera and saunf. Saute briefly.
Stage 3
Include the ginger-garlic glue followed by haldi powder and dish well. Include the chicken pieces and add some more oil whenever required.
Stage 4
Include the yogurt, tenderly mix the chicken. When it leaves oil, add the red bean stew powder, cooked jeera powder lastly the hacked tomatoes. Cook well.
Stage 5
Include 1/2 some water, salt to taste and cook covered on stew for around 30 minutes. (In the case of utilizing potatoes, you can add them now.)
Stage 6
When the chicken becomes delicate, include the lemon-stew juice. Include the new coriander and mix delicately. Serve Hot.
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