Telangana chicken

Name: Telangana chicken
Yield: serving for 4 servings
Cuisine: American
Ingredients: 2 spoon coriander seeds; 2 spoon black pepper; 2 spoon cumin seeds; 2 spoon poppy seeds; 15 Red chilli; 1 Cup freshly grated coconut; 750 gm chicken; 1/2 tsp turmeric powder; as needed Fresh coriander leaves finely chopped; 2 large onion thinly sliced cut; 1 spoon Ginger paste; 1 spoon Garlic paste; to taste Salt; 5 spoon Oil

Deepa Khurana @cook_17037662

Mumbai

State popular food

Deepa Khurana @cook_17037662

Mumbai

State popular food

Saved

Ingredients

serving for 4 servings

2 spooncoriander seeds
2 spoonblack pepper
2 spooncumin seeds
2 spoonpoppy seeds
15Red chilli
1 Cupfreshly grated coconut
750 gmchicken
1/2 tspturmeric powder
as neededFresh coriander leaves finely chopped
2large onion thinly sliced cut
1 spoonGinger paste
1 spoonGarlic paste
to tasteSalt
5 spoonOil

Saved

Steps

1

Take a pan add 2 spoon coriander seeds, 2spoon cumin seeds, 2spoon poppy seeds, 2spoon black pepper, 15 Red chilli roast for 5min in low flame after 5mins remove in plate
2

Add freshly grated coconut fry until it becomes a golden brown in colour after it becomes a golden brown in colour remove it in a same plate let it cool down
3

After masala cool shift in to a mixer jar and fine grind it
4

Take a kadai add 5 Spoon oil let heat the oil, add curry leaves, 2 large onions fry for until it becomes a golden brown
5

Add ginger and garlic paste fry for 1 min or until raw ness gone, add chicken, 1/2 turmeric powder, salt to taste mix well and fry for 4 to 5 min,
6

After 5 min add ground masala coat all masala on chicken (mix well) add 1 Cup Water mixed well cover the lid and cook until it becomes a soft
7

Stir in between our telangana masala chicken is ready add freshly cut coriander leaves and surve hot
8

Surve hot with Roti, Paratha, Naan