Chicken Roti From India Recipe

Ingredients
<br>- 5  dried red chile peppers, chopped
<br>- 1 teaspoon coriander seeds
<br>- 2 teaspoons chili powder
<br>- 1 teaspoon poppy seeds
<br>- 1 teaspoon cumin seeds
<br>- 2 cloves garlic, minced
<br>- 1 teaspoon ground cardamom
<br>- 1 teaspoon anise seeds
<br>- 3  green chile peppers, chopped
<br>- 1 ½ tablespoons tamarind pulp, seeded
<br>- 1 slice fresh ginger root
<br>- 1 teaspoon dried cilantro
<br>- 4 tablespoons olive oil
<br>- 2  onions, chopped
<br>- 3 ½ pounds shredded chicken meat
<br>- ½ cup fresh shredded coconut
<br><p></p>Directions
<br>step 1: To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
<br>step 2: Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
<br>step 3: Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
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Ingredients
- 5 dried red chile peppers, chopped
- 1 teaspoon coriander seeds
- 2 teaspoons chili powder
- 1 teaspoon poppy seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 teaspoon ground cardamom
- 1 teaspoon anise seeds
- 3 green chile peppers, chopped
- 1 ½ tablespoons tamarind pulp, seeded
- 1 slice fresh ginger root
- 1 teaspoon dried cilantro
- 4 tablespoons olive oil
- 2 onions, chopped
- 3 ½ pounds shredded chicken meat
- ½ cup fresh shredded coconut

Directions
step 1: To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
step 2: Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
step 3: Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

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