This literally translates to “Drunk Chicken” which means the chicken is cooked in lots of whiskey and a lot of spices making it a perfect dish to impress at your parties!NASHEELA KUKKADIngredients½ cup whisky750 grams chicken, cut into 2 inch pieces on the bone¼ cup refined flour (maida)Salt to taste¼ tsp black pepper powder3 tbsps + 2 tbsps oil2 bay leaves2 inch cinnamon stick, broken2 medium onions, sliced1 tbsp ginger-garlic paste1 tsp red chilli powder1 cup fresh tomato pureeA pinch of garam masala powder2 tbsps chopped fresh coriander leavesOnion slices to serveLemon wedges to serveGreen chillies to serveRoomali roti to serveMethod1. Take chicken in a bowl, add refined flour, salt, black pepper powder, and mix well. 2. Heat 3 tbsps oil in a non-stick wok, shake off the excess refined flour and slide in the chicken pieces and shallow fry till light golden brown on both sides. Drain the chicken pieces in a bowl and set aside.3. Heat remaining oil in the same non-stick wok, add bay leaves, cinnamon stick, and sauté till fragrant. 4. Add onions, a pinch of salt and sauté till light golden brown. Add ginger-garlic paste and sauté for 1 minute.5. Add salt, red chilli powder, and mix. Add fresh tomato puree and sauté for 2-3 minutes. Add fried chicken and mix and cook for 2 minutes. 6. Add whisky and mix, add garam masala powder and mix, cover and cook on medium heat for 12-15 minutes. 7. Switch off the heat, transfer the gravy into serving bowl and garnish with coriander leave.8. Serve hot with onion slices, lemon wedges, green chilli and roomali roti. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #NasheelaKukad
