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Chicken >> Chilli Chicken-pakistani
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Chicken >> Chilli Chicken-pakistani


1 Kg Or 2.2 Lbs. Of Chicken Thigh Fillet (cut In Pieces) 4 Onions (finely Sliced) 3 Cloves Of Garlic (lasan) (crushed) 1 Tbsp. Of Ginger (adrak) (finely Chopped) 3 Tbsp. Of Roasted Almonds (baadaam) (slivered) 2 Tsp. Of Cardamom Pods (choti Ilaichi) 4 Cloves 1 Tbsp. Of Cinnamon 1 Tsp. Of Black Pepper (kaali Mirch) 1 Tsp. Of Red Chilli Powder (pisi Lal Mirch) 1 Tsp. Of Salt ¼ Tsp. Of Saffron (zafran) 2 Cup Of Coconut Cream 2 Cups Of Plain Yogurt 125 Grams Of Butter Or Clarified Butter (ghee)
1) Fry The Cinnamon, Cardamom Pods, Black Pepper, And Cloves.
Add Garlic And Ginger And Cook For 5-8 Minutes Stirring Continuously To Prevent From Burning.
2) Toss Through The Chicken And Cook For A Further 5 Minutes.
Combine The Red Chilli Powder, Plain Yogurt, Salt, And Saffron And Add To The Chicken.
Cook Until Tender.
3) Add The Coconut Cream And Almonds And Cook For A Further 5 Minutes To Allow The Sauce To Reduce.

You can serve with your family and friends.
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