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Recco Chicken



Ingredients 20
Servings 4
Time 40 mins

Ingredients

  • 1
    chicken - cleaned and prepared
  • 1
    Tbs
    ginger
  • 1
    Tbs
    garlic
  • 1
    Tbs
    red garlic masala
  • 1/2
    tsp
    turmeric
  • 1
    tsp
    chilli powder
  • 1
    tsp
    dhana jeeru
  • 1
    Tbs
    lemon juice
  • salt to taste
  • mix into marinade
  • 4
    elachie pods
  • 2
    cinnamon sticks
  • ghee
  • For Recco sauce
  • 1
    tub cream
  • 2 - 3
    green chillies - sliced
  • Rajah masala (medium)
  • 1
    tin tomato puree
  • freshly ground garlic
  • bunch
    dhania
 

Method

15 mins
 

Recco Chicken


Marinate chicken for minimum 30 mins.

Heat up ghee and half oil with taj and elachie.

Place the chicken into the pot and cook on medium heat till almost cooked.


Recco Sauce

In a small pot, fry sliced green chillies in oil and add in 1 tsp crushed garlic on low heat until chilli aroma escapes. 

Add 2 full tsps rajah masala (more if needed) and braise.

Add in the tin of tomato puree and mix well with the chillies and garlic until the chilli infuses well with the tomato. Add more garlic if needed.

Add in 1 tsp sugar to neutralise acidity.

Add in chopped dhania and mix through and add a dash of black pepper.

Once chicken is almost cooked, throw the tomato puree mix over and allow everything to cook nicely for a couple of mins.

Add in cream. I usually only use half the tub but add a little more in for a creamier consistency.

Garnish with more dhania and enjoy.

Recipe by @aniseeds follow her on Instagram for more recipes.


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