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Recipes in English
>>
Chicken Recipes >>
Sour Chicken |
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A rich, tart chicken
dish, served with embellishments and many accompaniments. |
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Chicken
breasts 12 |
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Almond paste
45 gm/3 tbs |
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Black pepper
powder 5 gm/1 tsp |
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Cumin (jeera)
seeds 5 gm/1 tsp |
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Capsicum, cut
in rings 100 gm |
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Garlic paste
20 gm/4 tsp |
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Ginger paste
20 gm/4 tsp |
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Green chillies,
chopped 4 |
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Lemon juice 30
ml/2 tbs |
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Onions, cut in
rings 160 gm/ 2/3 cup |
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Saffron a
pinch, dissolved in 1 tbs milk
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Salt to taste
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White butter
60 gm/ 4 tbs |
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Yogurt 240
gm/1 cup |
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- Hang
yogurt in a muslin cloth until reduced by half. Meanwhile,
clean and debone chicken breasts. Make a marinade of yogurt,
ginger and garlic pastes, salt, cumin, black pepper, lemon,
green chillies and almond paste and marinade the chicken in
it for half an hour. Grease an oven proof shallow dish.
- Place
the chicken pieces in it, without overlapping. Arrange the
onions and capsicum rings over the chicken pieces and pour
the left over marinade evenly over it. Dot with dollops of
remaining butter and roast in a preheated oven at 300 ºF for
20 minutes. Remove, sprinkle saffron, cover and let simmer
in the oven for another 10 minutes.
- Time:
Preparation: 45 minutes, Cooking: 20 minutes
- To
Serve: Uncover dish, wipe edges and serve simmering hot
with roti, raita and chutney.
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