1 kg chicken mince 50 g ginger paste 150 g garlic paste 50 g coriander leaves , chopped 50 g cheese, grated 5 g garammasala powder 150 g almonds 500g onions, chopped 150 g ghee 3 small cardamoms 1 teaspoon asafoetida 200 ml yogurt 2 teaspoon turmeric powder 40 g chilli powder Salt to taste 250 ml chicken stock
Method
1, Mix chicken mince with ginger paste, half the portion of garlic paste, garammasala powder , coriander leaves and grated cheese. Roll the chicken mince into small dumplings.
2, Boil the onions, almonds and the remaining garlic together. Puree the boiled ingredients.
3, Heat ghee in a handi, add the cardamoms , asafoetida and the remaining ingredients except the stock.
4, Add the onion puree to it and cook till the oil floats on top.
5, Add the chicken stock and cook for a while. Add the dumplings to the stock and cook till done.
50 g ginger paste
150 g garlic paste
50 g coriander leaves , chopped
50 g cheese, grated
5 g garammasala powder
150 g almonds
500g onions, chopped
150 g ghee
3 small cardamoms
1 teaspoon asafoetida
200 ml yogurt
2 teaspoon turmeric powder
40 g chilli powder
Salt to taste
250 ml chicken stock
2, Boil the onions, almonds and the remaining garlic together. Puree the boiled ingredients.
3, Heat ghee in a handi, add the cardamoms , asafoetida and the remaining ingredients except the stock.
4, Add the onion puree to it and cook till the oil floats on top.
5, Add the chicken stock and cook for a while. Add the dumplings to the stock and cook till done.