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200 g -
(breast and leg pieces or boneless)
1/2 kg - onion, cut into thin long slices
1 - big bunch of
7 - green chillies, cut into small pieces
6 - elaichi
10 - kishmish
5 tsp - ginger-garlic paste
1 tsp - coriander powder
1/2 tsp -
salt to taste
2 tsp -
How to Make Chicken Razila
Apply salt to the onions and keep aside for 5 minutes. Then squeeze out all the water from the onions and deep-fry until golden brown.
Grind the fried onions with curd, elaichi and kishmish into a fine paste.
Take oil in a pan and add the ginger-garlic paste, coriander powder, chillies, turmeric and salt and fry for some time.
Add the chicken and fry until it turns brown.
Add the onion-curd paste and cook until the oil separates.
Add coriander and a little water and cook until done (the gravy should be thick).
Add lime juice and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.