Chicken Boti Sukka | #Shorts | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

CHICKEN BOTI SUKKA

Ingredients

400 grams boneless chicken breast, cut into ½ inch cubes
¾ tsp fennel seeds
2 tsps cumin seeds
1 inch cinnamon stick
2 bay leaves
2 black cardamoms
A small piece of nutmeg
1 mace blade
2 star anise
4-5 green cardamoms
6-8 black peppercorns
6-8 cloves
2 tbsps oil
2-3 green chillies, chopped
2 medium onions, sliced
2 tbsps ginger garlic paste
2 medium tomatoes, chopped
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
Salt to taste
2 tsps Tata Sampann Chicken Masala
1 tbsp lemon juice
3 tbsps chopped fresh coriander
Lachcha parantha for serving


Method

1. Heat a nonstick pan. Add fennel seeds, cumin seeds, cinnamon, bay leaves, black cardamoms, nutmeg, blade, star anise, green cardamoms, black peppercorns and cloves and dry roast on medium hear till fragrant.
2. Allow to cool down and grind to a fine powder.
3. Heat oil in iron kadai. Add green chillies and sauté for a few seconds. Add onions and sauté till golden brown.
4. Add ginger-garlic paste and sauté for 30 seconds.
5. Add tomatoes and cook for 6-8 minutes or till tomtoes are pulpy.
6. Add red chilli powder, turmeric powder, coriander powder and 1 tbsp prepared spice mix and nix well.
7. Add salt, Tata Sampann Chicken Masala. Add ½ cup water and mix well.
8. Add chicken and sauté on high heat for 4-5 minutes.
9. Lower the heat and cook for 5-6 minutes more.
10. Add lemon juice and coriander and mix well. Cook for 1 minute more.
11. Serve hot with lachcha parantha.

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