- Wash chicken and marinate it with all the spices including the salt. Keep it aside. Wash the purslane leaves thoroughly and take only the leafy part. Discard the stem. Chop the leaves finely along with the stem if it is tender. Keep them in a colander for the excess water to drain. Meanwhile heat ghee in a wok and saute the onions. After done, add in the chicken along with the spices. Saute it well for 5 mins. Add in the tomatoes and chopped purslane too. Leave it to simmer on low flame. The tomatoes will leave its juices and the chicken gets cooked in along with the leaves. Stir it in between once or twice. Adjust the consistency accordingly and cook it until the ghee gets separated and floats on top. Serve it hot with a steaming plate of plain rice or pulao.
Kulfa chicken
#myrecipe
By Arun Kumar
Mar, 8th
672
Servings
4 persons
Cook Time
40 minutes
Ingredients
10
- 12
Ingredients
- Parslene leaves
- Chicken
- Chilli powder
- Chilli flakes
- Salt
- Ginger garlic paste
- Onion
- Tomato
- Corinader seeds
- Ghee
- Turmeric
- Cumin powder
