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Hing Chicken / Chicken Cooked with Asafetida

Hing Chicken
Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 4

500 grms chicken
1 onion  finely sliced
2 tbsp onion paste
1 tbsp  ginger garlic paste
5 tbsp tomato paste
1 tsp red chilly powder
½ tsp kashmiri red chilly powder
½ tsp turmeric powder
½ tsp jeera ( whole cumin)
¼ tsp meethi ( whole fenugreek)
2 tbsp oil 
1 tbsp ghee 
½  tsp hing(asafetida)
½ tsp garam masala powder
½  tsp sugar
6 to 8 baby potatoes fried
salt to taste

Methods of Cooking:
Marinate the chiken pieces with salt and turmeric. Now heat oil in a pan add whole cumin and methi seed with bay leaves and whole red chilly. As the seed start to splutter then add sliced onion. Fry till golden . Then add onion paste, ginger garlic paste, fry a little then add red chilly powders salt and sugar and tomato paste. Stir and cook until oils comes out from the masala. Then add the chicken pieces. Stir and cook with the masala. If the masala gets dried up add little warm water and fry the chicken in the masala . Now add the 3 cups of water. Now put the flame in medium and cover and cook till the chicken gets well cooked. Then add fried baby potatoes. Put it on high flame. Let it come to boil. Then in another smal pan heat ghee , in it add hing (asafetida) and garam masala. Mix and then add it to the chicken boiling in the other pan. Mix well. Cook for another minute. Put off the flame and cover and give 10 minutes standing time. Serve with chinchinchoo fried rice or plain hot rice or roti or paratha.

Happy Cooking!


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