Chicken Embassy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

Ingredients

  • 800 g - chicken (cut into 8 pieces)
  • 2 tbsp - butter
  • 2 - onions (chopped finely)
  • 8-10 - garlic flakes (crushed and chopped)
  • Ginger - 1 inch piece (chopped finely)
  • 2 - green chillies (chopped finely)
  • 2 tbsp - maida
  • 2 cups - milk
  • 1.5 cups - chicken stock
  • 1/2 tsp - pepper
  • Salt to taste
  • 1 - tomato, large (chopped finely)
  • 2 tbsp - tomato ketchup
  • 1/4 cup - coriander

How to Make Chicken Embassy

  • Pressure cook the chicken pieces with 2 cups of water and salt for 1 whistle. Remove from fire.
  • When the pressure drops, check to see if the chicken is tender and soft.
  • Remove the chicken pieces from the stock and keep aside.
  • Reserve the stock and mix with the milk.
  • Heat the butter in a heavy bottom pan.
  • Add onions, garlic, ginger, green chillies.
  • Cook till onions turn transparent. Then add maida. Cook for 1/2 minute.
  • Add the milk and stock mixture to the maida in the pan, stirring continuously for 2 mins, until the sauce thickens.
  • Now add chicken, tomatoes, pepper and salt.
  • Simmer for a minute.
  • Add tomato ketchup and chopped coriander. Serve hot.

EXPLORE CATEGORIES