How to make Sangameshwari Chicken -
Sangameshwar is the name of a town which gives its name to this chicken delicacy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Green chutney (हरी चटनी)
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Sangameshwari Chicken checkout Picnic Chicken, Barbeque Chicken, Malvani Chicken Sagoti, Murgh Dum Pukht . You can also find more Main Course Chicken recipes like Chicken and Chickpea Tagine Herbed Chicken Legs Chengfu Chicken Quick Coconut Chicken
Sangameshwari Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sangameshwari Chicken Recipe
Chicken on the bone cut into bite sized pieces 750 grams
Green chutney (grind coriander leaves, green chillies, ginger, g 3 tablespoons
Salt to taste
Oil 1 tablespoon
Cinnamon 1 inch
Black peppercorns 8-10
Black cardamoms 2
Cloves 7-8
Stone flower (dagad phool) 1 teaspoon
Poppy seeds (khuskhus/posto) 1 tablespoon
Dried coconut ( khopra) grated ½ cup
Ghee 2 tablespoons
Garlic chopped 1 tablespoon
Onion chopped 1 medium
Red chilli powder 1 teaspoon
Lemon juice 2 tablespoons
Fresh coriander leaves chopped + a sprig for garnishing 2 tablespoon
Coconut milk 1 cup
Method
Step 1
Put chicken pieces in a bowl, add salt and green paste, mix well and set aside.
Step 2
Heat oil in a non-stick pan, add cinnamon, peppercorns, black cardamom, cloves, stone flower and poppy seeds and sauté till fragrant. Add dried coconut, mix and sauté for 5 minutes or till the mixture is dark brown. Remove from heat and cool.
Step 3
Heat ghee in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till golden. Add marinated chicken, mix and cook for 2 minutes.
Step 4
Add chilli powder and mix well. Add ½ cup water, mix, cover and cook on low heat for 10 minutes.
Step 5
Grind together the sautéed spice-coconut mixture with some water to a fine paste. Add this to the chicken, mix, cover and cook for 5 minutes.
Step 6
Add lemon juice and mix well. Add coriander leaves, mix and cook on low heat for 2 minutes. Add coconut milk, mix and cook on low heat for 5 minutes.
Step 7
Serve hot garnished with a coriander sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
