More the Kunna is cooked at lowest heat, more tastier it will be.
This dish is from Chinot and traditionally cooked with mutton.
Note: This will be cooked only in Clay Pot (Mitti ke Handi) otherwise the taste of traditional Kunna will be missed.
1 kg Chicken cut into 8 to 10 pieces. (Small pieces should be avoided as they will break due to long hours of cooking involved)
1 cup Desi ghee (Oil)
1 large sliced onion.
2 table spoon ginger garlic paste
1 table spoon coriander powder
1 table spoon heaped Red chili powder
½ tea spoon turmeric powder (Haldi)
Salt as per your taste
Take a thin cloth (Malmal ka Kapra) and tie in it below:
5 green cardamon (Choti illachi)
4 to 5 cloves (long)
1 piece sonth (Dried Ginger)
1Malabathrum (tez path)
1 tea spoon white cumin
2 Bari illachi
2 pieces of Cinnamon (Dar chini)
Tie it tightly. This will be put in pot.
2 Table spoon wheat flour
1 tea spoon dry roasted and slightly crushed black cumin (Kala Zeera)
In a clay Pot add Desi ghee (oil) and heat it.
Add sliced onion fry till transparent.
Then add ginger and fry till aroma starts coming (will take 1 to 2 minutes)
Add ginger paste and fry till aroma starts coming (will take 1 to 2 minutes)
Then add chicken and fry it.
Add spices tied in cloth as described above. (This will remain in pot till end)
Then add turmeric powder, corriander powder, red chili powder and salt. Fry it.
Once all spices and chicken are fried properly add 3 glass water.
Cover the pot and cook on low flame (dam ke anch) for 1.5 hours.
Dry roast 2 table spoon wheat flour, dissolve it in 1/2 cup water and after 1.5 hours add this in Pot.
Also add roasted and slightly crushed black cumin.
Cover and cook for 30 minutes more or till flour is cooked.
After 30 minutes close the flame and let it on stove it will continue to cook with heat of clay pot.
Dish out after 15 minutes.
Delicious Kunna is ready :-)
No comments:
Post a Comment