Chicken Curry, Akka Moong & Aloo - A Thali Worth Sitting Down For! скачать в хорошем качестве

Chicken Curry, Akka Moong & Aloo - A Thali Worth Sitting Down For!

Chicken Curry Thali | Akkha Moong | Hari Mirch ke Aloo | Smita Deo Today we’re making a wholesome, satisfying meal, Chicken Curry, Akkha Moong, and Hari Mirch ke Aloo. This is a comforting thali with rich flavours, tender chicken, spicy potatoes, and hearty whole moong dal. Perfect for a family lunch or a relaxed weekend meal. CHICKEN CURRY Ingredients: Mustard oil – 3–4 tbsp Onions – 3, finely chopped Chicken – 1 kg For the masala mixture Curd – 2 cups Garlic paste – 1 tbsp Ginger paste – 1 tbsp Turmeric powder – 3–4 tsp Red chilli powder – 1 tbsp Tomato puree – 3 tomatoes Almond paste – 1 cup Garam masala – 1 tsp Other ingredients: Ketchup – 2 tbsp Green chillies – 7–8, slit Peppercorns – 1 tbsp, freshly crushed Curry leaves – 1 sprig Water – 1 cup Salt to taste Method: Heat mustard oil and sauté onions till golden brown. Add chicken and fry on high flame for 3–4 minutes. In a bowl mix curd, garlic paste, ginger paste, turmeric, chilli powder, tomato puree, almond paste, and garam masala. Add this mixture to the chicken and cook till the oil separates. Add ketchup, green chillies, crushed peppercorns, curry leaves, salt, and water. Cover and cook on a low flame for 5–10 minutes until the chicken is done. HARI MIRCH KE ALOO: Ingredients: Baby potatoes – 1 kg, boiled with salt and turmeric and peeled Ghee – 2 tbsp Green masala Fresh coriander – 1 cup Fresh mint – 1 cup Green chillies – 5 Whole spices: Bay leaves – 2 Cinnamon – 1½ inch Green cardamoms – 3 Black cardamom – 1 Star anise – 1 Cloves – 3 to 4 Peppercorns – 10 Other ingredients: Curd – 1 cup, whisked Pomegranate seed powder – 1 tbsp Salt to taste Method: Grind coriander, mint, and green chillies into a smooth paste. Heat ghee and add whole spices. Add the green paste and sauté for a minute. Add whisked curd and cook until the masala thickens and oil separates. Add boiled potatoes and salt. Mix well so the potatoes coat with the masala. Finish with pomegranate seed powder and cook briefly. AKKHA MOONG: Ingredients: Whole moong – 2 cups (soaked 8 hours and pressure cooked with salt and turmeric) Ghee – 2 tbsp Cumin seeds – 1 tsp Onions – 2, finely chopped Garlic paste – 1 tsp Ginger paste – 1 tsp Green chillies – 4–5, slit Tomato – 1, chopped Salt to taste For tadka: Ghee – 2–3 tbsp Garlic – 6–7 cloves, crushed Curry leaves – 1 sprig Red chilli powder – ¼ tsp Method: Heat ghee and splutter cumin seeds. Add onions and sauté till soft. Add garlic paste, ginger paste, green chillies, and tomato. Cook till the tomatoes soften. Add the boiled moong and mix well. Lightly mash some of the moong to thicken the curry. Bring to a gentle boil. Prepare the tadka by frying garlic in ghee until golden. Add curry leaves and red chilli powder. Pour this over the dal and cover for a few minutes. Serve this delicious meal with hot rice or roti for a complete and satisfying thali. _________ Try these recipes at home and let me know how it turned out. _________ (chicken curry recipe hari mirch ke aloo akkha moong recipe Indian chicken thali whole moong dal recipe home style Indian meal Smita Deo recipes)