Search Designed to flood: Why Virar and Vasai remain water-logged Urban planners blame poor planning, neglect of geographical and environmental factors as twin cities struggle with water-logging, power cuts, water shortage more than 24 hour after heavy rain.
Clean the chicken pieces medium cut and drain. Marinate with salt and turmeric for half an hour. Meanwhile, heat oil and ghee in a wide pan. When it is hot enough put 1 tsp Sugar to the oil.
Let it melt and form a brown layer in the oil. Now add Bay leaf and whole spices: Pepper corns, Cardamom, Cinnamon, Cloves and let it sizzle. This is to infuse the flavors of the spices in the oil.
Immediately add thinly sliced onions and fry till transparent. Chop the Tomatoes finely. Mix together curd and ginger garlic paste.
Add the chopped tomatoes to the gravy and fry for one minute. Sprinkle the curd mix little by little and fry till the tomatoes are mashed well. Grind the grated coconut and cashews with little water to make a fine smooth paste.
Put this to the gravy and stir fry for another minute, Mix in the marinated chicken and combine well with the gravy. Pour a glass of warm water and mix well to coat the chicken pieces with gravy. Let it simmer for 2 minutes and then cover and cook the chicken on low flame, turning in between.
Adjust the salt and add hot water if you need more gravy. Check if the chicken is cooked properly. Do not overcook the chicken. Once the chicken is cooked, and the gravy is thick enough, switch off the gas.
Use fresh tender chicken with bones for best results, it gives more depth and flavor to the curry. Take equal quantities of Ghee and Oil for cooking. Please adjust the spices according to your spice level.
Add chili powder as per your liking. You may sprinkle a pinch of Garam Masala after cooking the chicken for better aroma. Caramelizing the sugar in oil balances the sweetness from Onions and gives a great flavor.
Let the whole spices pop and crackle in the oil; it helps the flavors get infused into the oil, transforming the whole curry.
Add more water if you need more gravy, ideally you should have a thick creamy gravy.
Mix the Ginger garlic paste and curd well. Whisking the curd is advised as it will not separate in the gravy. I would love to hear from you about this exotic Punjabi Chicken Curry with thick gravy.
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Soak the black lentils and kidney beans overnight in a bowl in plenty of water. In a large heavy bottom sauce pan add the black lentil and kidney beans along with the water and salt. The Lancet: 50 years of oral rehydration therapy: the solution is still simple.
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