Sunday lunch

Name: Sunday lunch
Total time: 7200 s
Yield: 5servings
Cuisine: Indian
Ingredients: 1 1/2 kg chicken pieces; 5 roughly chopped onions; 5 tomatoes; 2 tablespoon curd; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 tsp garam masala powder; 1 tablespoon jeera dhania (cumin Coriander )powder; 1/4 cup garlic; 1 piece ginger; 2 bay leaves; 1/2 teaspoon hing/asafoetida; 1 teaspoon jeera/cumin seeds; To taste salt; As needed water; As needed mustard oil; 1 teaspoon black pepper powder; As needed rice

Polly Basu @cook_11880362

#goldenapron3
#ricechickencurry
#tomato

Polly Basu @cook_11880362

#goldenapron3
#ricechickencurry
#tomato

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Ingredients

2 hours

5servings

1 1/2 kg chicken pieces
5roughly chopped onions
5tomatoes
2 tablespooncurd
1 teaspoonturmeric powder
1 teaspoonred chilli powder
1 tspgaram masala powder
1 tablespoonjeera dhania (cumin Coriander )powder
1/4 cupgarlic
1 pieceginger
2bay leaves
1/2 teaspoonhing/asafoetida
1 teaspoonjeera/cumin seeds
To tastesalt
As neededwater
As neededmustard oil
1 teaspoonblack pepper powder
As neededrice

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Steps

2 hours

1

Blend onions, garlic, ginger,tomatoes and keep aside. Take a bowl put chicken pieces, curd,turmaric powder, red chilli powder, little salt, jeera dhania powder, garam masala powder, mix with chicken pieces throughly. and keep rest for one hour.
2

Boil oil in heated kadhai,add bay leaves, jeera and hing,grated garlic saute for two minutes.
3

Add blended onion mixture mix well. Saute until the gravy is browned and oil comes out from the gravy.
4

Now put chicken with masala mix.add black pepper powder, saute in high flame, for ten minutes but don't get the gravy is burned,saute continuously until it is thickened.
5

Add two cups of water mix well cover and cook for fifty minutes till done.
6

Boil water with rice and strain the water,and keep the cooked rice aside.
7

Lunch is ready, serve in the serving plate.