Chicken Dopiaza Ashoka
======================
In this recipe I, once again, used my cut down version of the base, onion/garlic paste and bunjara (previous post)
I don't think this will change things very much and may even encourage those intimidated by the large quantities to get started. Tastes BIR to me!
1 marinated cubed chicken breast - Ashoka style
2 tbspn oil
1 tspn Ashoka garlic/ginger paste
150 gm onion (prepared weight)
100 ml Ashoka base
0.25 tspn salt
0.5 tspn deggi mirch (chilli powder)
1 tspn Ashoka bunjara
0.5 tspn garam masala
0.5 tspn ground cumin
0.5 tspn coriander seeds
0.25 tspn fenugreek powder
Preparation
===========
Cube the chicken breast and marinate Ashoka style.
Grind the coriander seeds to a powder in a pestle and mortar. (freshly ground is much better)
Mix 100 ml water with 100 ml of Ashoka base (obviously makes total of 200 ml)
Slice the onion into rings.
Cooking
=======
Heat the oil in a pan and fry the Ashoka garlic/ginger paste, stirring, for 30 secs. (it will spit, and so would you in a hot pan)
Add the onion and fry, stirring, for 2 min.
Add half of the Ashoka base and stir.
Add the salt, chilli powder and chicken and fry, stirring, for 8 min adding a little more base during this time.
Add garam masala, ground cumin, ground coriander and fenugreek powder and stir well.
Add bunjara and fry for 2 min.
Add any remaining base.
Simmer, adding water as necessary (unlikely) to produce a fairly thick sauce.
Pictures to follow...
Topic: Ashoka Recipes (Read 120399 times)
