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Chicken Ragda Khaas

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Ingredients

Adjust Servings:
750 Gms Chicken Leg and Chest
150 Gms Chicken Keema
100 ml Refined Oil
2 Nos Saboot Lal Mirch
2 Nos Tej Patta
5 Nos Elaichi (Cardemom)
1 tsp Jeera (Cumin) Seed
1/2 tsp Mustard Seed Black
400 Gms Onion Fine Chopped
250 Gms Tomato Blended to Puree
4 Nos Hari Mirch Fine Chopped
2 tbsp Adrak (Ginger) Fine Chopped
2 tbsp Lehsun (Garlic) Fine Chopped
2 tbsp Degi Mirch
1/2 tsp Laal Mirch (Red Chilli) Powder
1 1/2 tsp Garam Masala (Mixed Spices)
2 tsp Dhania (Coriander) Powder
1 1/2 tsp Haldi (Turmeric)
1/2 tsp Methi (Fenugreek) Powder
1/2 tsp Dal Chini Powder
To Taste Namak (Salt)
2 tbsp Hara Dhania Fine Chopped
250 ml Pani (Water)

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Chicken Ragda Khaas

Features:
  • Chicken
  • Mild
  • Spicy
Cuisine:

One of the hot favorites made at home with love. Lip smacking mildly spiced chicken recipe for chicken lovers.

  • 75
  • Serves 4
  • Medium

Ingredients

Directions

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Chicken cooked with many fragrant Indian spices, then roasted on high flame and simmered and cooked in the onion tomato keema gravy. This dish is my personal favorite one can feel the blast of mild spices in the mouth and awesome fragrance of cinnamon coming out of it.

Steps

1
Done

Put oil in a wok (Kadahi) and heat on high flame for 2-3 minutes. Lower the flame and let cool for 30 seconds. Add eliaichi, jeera, tej patta, mustard seeds and sabut lal mirch to it and stir for a minute. The add onion, green chillies, ginger and garlic and mix well. Saute the onion till golden brown. Add tomato puree and rest of the spices and salt to it and cook well for 5-7 minutes on high flame. Keep stirring so that the mixture does not stick to the wok surface. Add chicken Keema and 1/4 cup (50 ml) water to it and keep on stirring for another 4 minutes. Add chicken to the mixture and stir on medium heat till the time the mixture starts leaving oil on the surface (Approx 20 minutes). Add 200 ml water and mix well. Cover the wok with a lid and cook chicken for 8-10 minutes on low flame. Turn the gas off and let the covered wok sit idle for another 10 min. Garnish with chopped green coriander and serve hot with rice or roti.

Vishal Sud

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