Ingredienti
Pollo2 kilograms
Cipolla1 kilogram
Burro200 grams
Coriandolo Secco3 tablespoons- Ground Red Chili1 teaspoon
Cannella in polvere1 teaspoon
Miscela di spezie1 tablespoon
Curry2 tablespoons
Aglio Schiacciato2 tablespoons
Curcuma1 teaspoon- Freshly Ground Black Pepper1 teaspoon
- Cloves20 pieces
Sale3 teaspoons
Zenzero fresco1 piece- Chicken Stock Cube2 pieces
Yogurt1.5 cups
Succo di limone0.8 cups
Foglie di alloro5 leaves
Olio d'oliva6 tablespoons
Passi
- 1
Slice the onion thinly, fry it in half a packet of butter with the addition of 3 tablespoons of olive oil to prevent the butter from burning, and fry on low heat until it wilts and turns golden.
10 minUtensili necessari:
Padella
Pentola
Coltello - 2
In another pot, add the remaining butter and oil. Once the butter and oil are hot, add the coriander seeds, the ginger stick chopped to the size of bulgur, and fry the mixture briefly, then add all the spices followed by the crushed garlic.
10 minUtensili necessari:Pentola - 3
Fry the chicken thighs for ten minutes in those spices on low heat to prevent sticking. After frying, place the fried onion over the chicken thighs and cover with the chicken stock dissolved in water until fully submerged.
10 minUtensili necessari:Pentola - 4
Add the yogurt, lemon, bay leaves, and turmeric, and leave on medium heat until the meat is fully cooked.
10 minUtensili necessari:Pentola
Fatti nutrizionali
Polloper 100gCipollaper 100gBurroper 100gCoriandolo Seccoper 100gCannella in polvereper 100gMiscela di spezieper 100gCurryper 100gAglio Schiacciatoper 100gCurcumaper 100gSaleper 100gZenzero frescoper 100gYogurtper 100gSucco di limoneper 100gFoglie di alloroper 100gOlio d'olivaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.