Recipe Description

Chicken cooked with vermicelli and a medley of masalas.

Ingredients:-

• Vermicelli – 1 cup
• Boneless chicken breast, cut into 2 inch pieces – 2 no
• Oil – 2 tbsp
• Black cardamoms – 3 no
• Mace – 1 no
• Bay leaves – 2 no
• Green cardamoms – 4-5 no
• Cloves – 4-5 no
• Cinnamon sticks – 1- 3 inch
• Black peppercorns – 12-15 no
• Cumin seeds – 1 tsp
• Onion, finely chopped – 1 no large
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Tomatoes – 3 no medium
• Coriander powder – 1 1/2 tbsp
• Red chilli powder – 1 1/2 tsp
• Turmeric powder – 1/4 tsp
• Crushed black peppercorns – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Salt – to taste
• Lemon rind – 1/2 tsp
• Juice of – 1/2 lemon
• Fresh coriander leaves finely chopped – 2 tbsp
• For garnishing-
• Chilli flakes
• Garam masala powder

 

Method:-

1. Heat oil in a non stick wok. Add black cardamoms, mace, bay leaves, green cardamoms, cloves, cinnamon, black peppercorns, cumin seeds and sauté till fragrant.
2. Add onion and sauté for 3-4 minutes till light brown. Add ginger and garlic paste and sauté for 1-2 minutes.
3. Roughly chop tomatoes, grind into a purée and add to the wok. Sauté for 4-5 minutes.
4. Add coriander powder, red chilli powder, turmeric powder, crushed black peppercorns, cumin powder, garam masala powder, salt and sauté for 3-4 minutes.
5. Add 1 litre water, chicken pieces and mix well.
6. Add lemon rind, lemon juice, vermicelli, fresh coriander leaves and mix well. Cook for 6-8 minutes, till the gravy thickens and chicken is completely cooked.
7. Transfer into a serving bowl, sprinkle some chilli flakes and garam masala powder and serve hot.