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SMOKED ONION CHICKEN JUKHA






















An elegant and fresh dish that makes a great starter for a smart meal because most the elements can be made ahead.
For this recipe Smoked onion is play the important role.
Smoked Onion Paste:
Smoked onions are great in taste but this recipe will also work if you are just interested in making an onion puree.
Just smoke the onions with skin in an oven rather than a gas top.
Allow the onions to cool, gently separate skins and blend using colander It is important that all onion skin and any hard pieces be removed and not included in the puree. Keep this paste in refrigerator for next use.
Use this in any Recipe may give nice texture and taste.
Ingredients -
Chicken - 1/2 kg
Onions chopped finely - 2 med
Garlic peeled - 1 whole small
Ginger - 1 inch
Green chilli - 1 optional
Cumin - 1 tsp
black peppercorn - 1/3 tsp
Cloves - 4-5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch
Nutmeg - a small piece
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 5-6 tbsp
Bay leaf - 2
Salt - to taste
For marinates
Ginger/Garlic paste - 2 tsp
Curd - 2 tbsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - 1/2 tsp
Preparations:
Marinate the chicken first cover and keep in refrigerator for half an hour.
Dry roast all above ingradients on pan for 2-3 minutes on a low flame. When it's warm make a fine powder.
Make a paste ginger, garlic and green chilli .
Take a kadhai heat oil add bay leaf, chopped onions fry til golden brown.
Add the ginger-garlic chilli paste and stir fry it for a minute.
Add grounded masala,salt and keep frying until the aroma of fried masala comes out
Add marinated chicken stir nicely
Sprinkle little water and keep frying it for 5 minutes. Add little warm water and cover it and cook until the chicken half done.
Pierce chicken with the help of laddel if it's easily cut then add the smoked onion paste stir well do not add water cook till chicken are tender and water evaporates.
Take off the lid but again do not cover the lid tightly. Or keep a spoon on middle and cover the lid.
Serve with plain rice or roti.

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