CHICKEN HARABHARA
CHICKEN
SLICED ONION
SLICED TOMATOES
GINGER AND GARLIC PASTE
SALT,RED CHILLI POWDER
CUMIN POWDER
SPINACH
GHEE,GREEN CHILLIS,GARAM MASALA POWDER
TAKE CHICKEN AND CUT INTO MEDIUM PIECES.BLANCH THE SPINACH AND MAKE A PASTE WITH 2 GREEN CHILLIS.TAKE A NON STICK PAN AND PUT 3 SPOONS OF WHITE OIL.ONCE THE OIL IS HOT ADD THE SLICED ONIONS AND FRY TILL IT IS GOLDEN BROWN.NOW ADD EQUAL QUANTITY OF GINGER AND GARLIC PASTE AND FRY MORE.NOW ADD SLICED TOMATOES AND FRY THE MASALA TILL THE MIXTURE LEAVES OIL FROM SIDES.NOW ADD THE CHICKEN PIECES AND MIX IT WELL AND ADD GARAM MASALA,CUMIN POWDER,RED CHILLI POWDER,SALT AND PINCH OF TURMERIC.FRY FOR 5 MIN IN LOW FLAME AND ADD THE SPINACH PASTE AND MIX WELL WITH THE CHICKEN.COOK IN LOW FLAME TILL THE CHICKEN HAS LEFT OIL.AT LAST ADD 2 SPOONS OF GHEE AND SERVE HOT WITH ROTI.
CHICKEN
SLICED ONION
SLICED TOMATOES
GINGER AND GARLIC PASTE
SALT,RED CHILLI POWDER
CUMIN POWDER
SPINACH
GHEE,GREEN CHILLIS,GARAM MASALA POWDER
TAKE CHICKEN AND CUT INTO MEDIUM PIECES.BLANCH THE SPINACH AND MAKE A PASTE WITH 2 GREEN CHILLIS.TAKE A NON STICK PAN AND PUT 3 SPOONS OF WHITE OIL.ONCE THE OIL IS HOT ADD THE SLICED ONIONS AND FRY TILL IT IS GOLDEN BROWN.NOW ADD EQUAL QUANTITY OF GINGER AND GARLIC PASTE AND FRY MORE.NOW ADD SLICED TOMATOES AND FRY THE MASALA TILL THE MIXTURE LEAVES OIL FROM SIDES.NOW ADD THE CHICKEN PIECES AND MIX IT WELL AND ADD GARAM MASALA,CUMIN POWDER,RED CHILLI POWDER,SALT AND PINCH OF TURMERIC.FRY FOR 5 MIN IN LOW FLAME AND ADD THE SPINACH PASTE AND MIX WELL WITH THE CHICKEN.COOK IN LOW FLAME TILL THE CHICKEN HAS LEFT OIL.AT LAST ADD 2 SPOONS OF GHEE AND SERVE HOT WITH ROTI.
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