Green Akhni

CREDITS

Recipe by Maryam V
Picture is my own

INGREDIENTS

1.5 kg chicken,disjointed2-3 TB green masala1 teaspoon ginger-garlic2 teaspoon salt1 teaspoon tumeric2 teaspoon lemon pepper1 teaspoon dhania (coriander) powder1 teaspoon jeera powder
1 curry spoon ghee (Clarified butter)1 curry spoon oil2 onions sliced4 bay leaves2 green chillies2 cinnamon sticks
3 c basmati rice washed1.5 teaspoon salt3 potatoes (peeled,cubed abd deep fried)
½ bunch dhania (coriander) handful of mintsprig of curry leaves2 teaspoon kasturi Methi (Fenugreek)½ can coconut milksalt to taste
4 c boiling water

METHOD

Marinate chicken with green masala,sa;t,tumeric,lemon pepper,dhania (coriander) and jeera powder. Set aside.
Heat ghee (Clarified butter) and oil over medium heat. Braise onions together with bay leaves,green chillies and cinnamon sticks till onions are translucent.
Add in chicken and cook over high heat for a minute till meat is sealed,then lower heat and cook for 20-25 minutes over low heat. Add in cubed potatoes,toss to coat.
Blend together,fresh dhania (coriander),mint,kasturi Methi (Fenugreek) and coconut milk till smooth. Add into chicken together with washed rice,boiling water and bring to a boil. Boil for 5 minutes then remove from heat.
Transfer to preheated oven 180 degrees celsius and steam for an hour.
Or steam on low on the stove.
Serve with spiced dhai,salad and papads.

INFO & TIPS

I omitted the coconut milk and the curry leaves and kasturi methi.

POSTED ON

20 Oct 2024

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