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Feast on EASTER

LEENA LEON
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FOOD Savour a lavish Easter Sunday spread

Celebrate Easter with this mouth-watering recipe.

Spicy onion chicken

Ingredients

Boneless chicken pieces: 800 gm

Ginger juice: 6 tbsp

Salt and crushed pepper: to taste

Oil: for deep frying

Onion finely sliced: 5

Cumin seeds roasted: 2 tbsp

Coriander seed roasted: 2 tbsp

Cinnamon: 2 inch stick

Ginger paste: 6 tbsp

Cardamom powder: 1 tsp

Garlic paste: 2 tbsp

Honey: 5 tbsp

Small onion peeled: 15 to 20

Tomato puree: 6 tbsp

Preparation

Wash and clean chicken. Marinate in ginger juice with salt and pepper. Heat oil in a pan and deep fry the sliced onions till golden brown. Remove from fire, let it cool and grind to a smooth paste. Grind cumin and coriander seeds together to a smooth paste. Heat 1 tbsp oil in a tawa and sauté small onion. Add cinnamon stick crushed, ginger and garlic paste. Sauté till the onion is translucent.

Stir in the brown onion paste, ground cumin-coriander powder, tomato puree and cook 8- 10 minutes. Add salt if needed and half cup water.

Cook on a low flame for another five minutes. Add honey, fried onion cinnamon mix and cardamom powder, cook for another 3 minutes and remove from fire and keep aside.

Heat 2 tbsp oil in a large frying pan and cook the marinated chicken on high heat till tender. To this add spicy honey onion sauce and serve hot.

LEENA LEON

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