Rooster Ala Mint is my go-to recipe once I wish to impress dinner friends with out spending hours within the kitchen. I first tried this dish at my aunt’s home, and I couldn’t imagine how the mint brightened up the wealthy, creamy sauce. The mix of entire spices, almonds, and that contemporary mint end creates one thing actually particular. It’s fancy sufficient for particular events however easy sufficient for a household dinner.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with superb aromas as the entire spices cook dinner. The sauce is wealthy however not heavy, and the rooster seems tender each time. It’s additionally a versatile recipe – you’ll be able to regulate the spice ranges to your style. The very best half? It appears to be like and tastes like restaurant meals however makes use of easy elements and fundamental cooking methods. Plus, it’s an important make-ahead dish that tastes even higher the following day.
Rooster Ala Mint
Cooking Suggestions
– Grate the onions as a substitute of chopping for a smoother sauce
– Let the entire spices cook dinner till aromatic earlier than including different elements
– Don’t skip the dough seal on the lid – it helps lure all of the flavors
– Be certain to cook dinner on low warmth through the last stage
– If almond paste isn’t out there, use floor almonds blended with a bit of water
Serving and Storing Solutions
Serves 4-6 folks. Complete prep and cooking time: 45 minutes. Serve scorching with naan bread or rice. Leftovers preserve nicely within the fridge for as much as 3 days. Reheat gently on the stovetop, including a splash of cream if wanted.
Rooster Ala Mint
Substances
- 1 kg Rooster (small, boneless cubes)
- 5 tsp Oil
- 5 tsp Butter (unsalted)
- 1 Bayleaf
- 6 Cloves
- 5 Cinnamon Sticks
- 10 Inexperienced Cardamoms
- 3/4 cup Onions (grated)
- 5 tsp Ginger Paste – 5 tsp
- 5 tsp Garlic Paste – 5 tsp
- 1 tsp Turmeric Powder – 1 tsp
- 2 tsp Crimson Chilli Powder – 2 tsp
- Salt to Style
- 1/2 cup Almond Paste – cup
- 2/3 cup Cream – cup
- 6 Inexperienced Chillies (slit into half)
- 1/2 tsp Mace Powder
- 3 crops Vetivier
- 1 ts[ Mint Leaves (fresh)
Instructions
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Heat the oil and butter in a pan.
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Add bayleaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to crackle.
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Add the onions and saute for a few minutes.
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Add the ginger and garlic pastes, turmeric powder, red chilli powder, salt and almond paste.
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Cook over medium heat for 5 to 10 minutes until the oil separates from the mixture.
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Add the chicken, stir and cook over medium heat for 10 to 15 minutes.
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Add cream, green chillies, mace powder and Vetivier.
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Sprinkle with fresh mint leaves, cover and seal lid with dough.
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Let the chicken simmer over very low heat for 5 to 6 minutes or keep in a preheated slow oven at 120C/240F for 10 minutes.
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Serve hot with rotis.
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Frequently Asked Questions
Can I make this dish less spicy?
Yes. Reduce the red chili powder and green chilies, or remove the seeds from the green chilies. The dish will still be flavorful thanks to the whole spices.
What can I use instead of cream to make it lighter?
Try using yogurt or coconut milk. The sauce won’t be as rich but will still taste great. Just be sure not to boil the sauce after adding yogurt to prevent curdling.
Can I prep this dish ahead of time?
You can marinate the chicken and make the base sauce a day ahead. Add the cream and finish cooking just before serving.
