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The Fast Way to Producing Perfect Nargishi Stuffed Curry

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Nargishi Stuffed Curry

We hope you got benefit from reading it, now let’s go back to nargishi stuffed curry recipe. To make nargishi stuffed curry you need 29 ingredients and 8 steps. Here is how you do it.

Here are the ingridients that are required to serve a perfect Nargishi Stuffed Curry:

  1. Provide 1/2 kg of chicken breast.
  2. Use to taste of Salt.
  3. Take 2 tsp of Turmeric powder.
  4. Use 1 tsp of chilli powder.
  5. Get 1 of onion slices.
  6. Use 1 of Onion chopped.
  7. You need 1 tsp of caraway seeds.
  8. Prepare 1 of green chilli chopped.
  9. Use 5 cloves of garlic.
  10. Take 1 of " ginger.
  11. Provide 15 of cashew nuts.
  12. Take 10 of Raisin.
  13. You need 1 of tomato slices.
  14. Prepare 1 tbsp of coriander powder.
  15. Provide 1 tsp of cumin powder.
  16. Prepare 3 tbsp of chopped coriander leaves.
  17. Prepare 1 tbsp of chopped mint leaves.
  18. Provide 1 tsp of kasuri methi.
  19. Take 3 tbsp of oil.
  20. Prepare 1 tsp of ghee.
  21. Take 2 cups+1/4 cup of milk.
  22. Prepare 2 of cardamom.
  23. You need 4 of clove.
  24. Get 1 stick of cinnamon.
  25. Provide 1/2 cup of flour.
  26. Get 1 tbsp of cornflour.
  27. Prepare 1/2 of milk powder.
  28. You need 2 of bay leaf.
  29. You need 6 of tooth pick.

Ready with the ingridients? Below are the instructions on cooking Nargishi Stuffed Curry:

  1. Marinate the chicken with turmeric and salt to taste for 10 minutes. Heat milk add milk powder in it.
  2. Mix well and make instant koya, then add cashew nuts and raisins.
  3. Add Mint, chopped coriander leaves, chopped onion and chilli chopped then mix it properly then it is ready for stuffing. Take one strip of chicken breast then add a tablespoon of stuffing roll it close with the help of tooth pick then.
  4. Prepare a batter of cornflour and flour add pinch of salt and water mix it then dip the chicken pieces.
  5. Fry it in low flame, till golden brown in colour. Then discard the tooth peaks..
  6. For gravy heat oil and ghee in a kadai, add onion, garlic, ginger, bay leaf, cashew nuts, tomato, caraway seeds (sahi jeera) cardamom, cloves, cinnamon stick,.
  7. Fry it till brown in colour then grind it to fine paste then strain it add 1/2 cup of water so that pulp can smoothly come out. Again heat a kadai add ghee immediately add turmeric powder, coriander powder, cumin powder stir it.
  8. Then pour the masala mixture, add salt to taste then pour milk in it,kasuri methi then cover and cook in low flame when chicken is tender, garnish it serve hot..

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