A top favourite dish of Assam , quite unique and very tasty.. Goes well with rice/roti
1. Chicken with bone - 400 gms
2. Banana Flower - 1 pc
3. Onion - 2medium sized
4. Ginger garlic paste - 2tsp each
5. Turmeric powder - 1/2 tsp
6. salt to taste
7. Bay leaf - 2-3pcs
8. Dry red chilli - 2pcs
9. Coriander powder - 1tsp
10.Jeera powder - 1tsp
11.Crushed black pepper - 1 tsp
12.Garam masala - 1tsp
13.Chopped coriander leaf for garnishing
Procedure:
1. Cut the chicken into small pieces, make the pieces really small ,wash properly and keep aside.
2. Now grate the banana flower in a grater after peeling off the outer not so soft layers until u find a off white part of the flower.
3. Immediately after grating, soak them in tap water with little bit of salt for sometime so that the colour of the grated flower does not get changed to black after coming in contact with air
4. Now in a deep pan heat one small bowl mustard oil .
5. Add the bay leaves, dry red chillies and let them crackle.
6. Add the onions, ginger garlic paste and stir them properly until the colour turns to golden brown.
7. Now add all the dry masalas - coriander, jeera, 1/2 tsp of crushed black pepper, turmeric, salt to taste and keep stirring them until the masala leaves the oil.
8. its time to add the chicken pieces now and mix well with all the masalas. Now keep the flame in medium heat and cover the chicken with lid. Keep stirring in between in every 3-4 mins.
9. Once the chicken is half cooked, strain and squeeze the grated plantain/Banana flower to remove extra water and mash them nicely using your hand to avoid any lumps to get form out of it and mix with the chicken and stir continuously until it mixes well with the chicken and rest of the masalas.
10.Cover with lid and keep stirring in between in low flame so that it wont get stick to the pan and burn.
11.Cook them for next 10-15 minutes checking and stirring in between. Once it is cooked, add the garam masala powder, remaining 1/2 tsp of crushed black pepper and give them a nice mix.
12.Remove from flame after another 3-4 mins.
13.Transfer to a bowl and garnish with chopped coriander leaves.
1. Chicken with bone - 400 gms
2. Banana Flower - 1 pc
3. Onion - 2medium sized
4. Ginger garlic paste - 2tsp each
5. Turmeric powder - 1/2 tsp
6. salt to taste
7. Bay leaf - 2-3pcs
8. Dry red chilli - 2pcs
9. Coriander powder - 1tsp
10.Jeera powder - 1tsp
11.Crushed black pepper - 1 tsp
12.Garam masala - 1tsp
13.Chopped coriander leaf for garnishing
Procedure:
1. Cut the chicken into small pieces, make the pieces really small ,wash properly and keep aside.
2. Now grate the banana flower in a grater after peeling off the outer not so soft layers until u find a off white part of the flower.
3. Immediately after grating, soak them in tap water with little bit of salt for sometime so that the colour of the grated flower does not get changed to black after coming in contact with air
4. Now in a deep pan heat one small bowl mustard oil .
5. Add the bay leaves, dry red chillies and let them crackle.
6. Add the onions, ginger garlic paste and stir them properly until the colour turns to golden brown.
7. Now add all the dry masalas - coriander, jeera, 1/2 tsp of crushed black pepper, turmeric, salt to taste and keep stirring them until the masala leaves the oil.
8. its time to add the chicken pieces now and mix well with all the masalas. Now keep the flame in medium heat and cover the chicken with lid. Keep stirring in between in every 3-4 mins.
9. Once the chicken is half cooked, strain and squeeze the grated plantain/Banana flower to remove extra water and mash them nicely using your hand to avoid any lumps to get form out of it and mix with the chicken and stir continuously until it mixes well with the chicken and rest of the masalas.
10.Cover with lid and keep stirring in between in low flame so that it wont get stick to the pan and burn.
11.Cook them for next 10-15 minutes checking and stirring in between. Once it is cooked, add the garam masala powder, remaining 1/2 tsp of crushed black pepper and give them a nice mix.
12.Remove from flame after another 3-4 mins.
13.Transfer to a bowl and garnish with chopped coriander leaves.
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