Step-by-Step Guide to Make Favorite Fennel Coconut Rogani Chicken

Hey everyone, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Steps to Make Favorite Fennel Coconut Rogani Chicken. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fennel Coconut Rogani Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fennel Coconut Rogani Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fennel Coconut Rogani Chicken is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Fennel Coconut Rogani Chicken using 19 ingredients and 2 steps. Here is how you can achieve it.

#ebook /post-39 #winterdishes/post-1 #OneRecipeOneTree This is an innovative idea of preparing chicken without onion and very flavourful due to roasted fennel seeds and ajwain.Fennel and ajwain has many medicinal properties and prevents cold and flu during the cold winter months. Adding coconut lends a creamy texture to this lip smacking dish and can be enjoyed best with any rice or Indian flat bread preparations.

Ingredients and spices that need to be Prepare to make Fennel Coconut Rogani Chicken:

1. 400 gms chicken
2. 1 tbsp sesame seeds
3. 1 tsp fennel
4. 1/2 tsp ajwain
5. 1.5 tbsp coconut grated
6. 2 tbsp curd
7. 1 tbsp tomato puree
8. 1 tsp ginger paste
9. 1/2 tsp garlic paste
10. 1/2 tsp shahi garam masala
11. 4 cloves
12. 2 cardamoms
13. 1 tbsp fresh cream or malai
14. 2 tbsp refined oil
15. To taste salt
16. 1/2 tsp salt
17. 1/2 tsp red chilli powder
18. 1 tsp kasoori methi
19. 1 tbsp coriander chopped

Instructions to make to make Fennel Coconut Rogani Chicken

1. Pressure cook chicken with 1/4th tsp salt and 1/2 cup water 2 whistles.Release steam.Lightly roast fennel seed, ajwain and sesame seeds.Dry grind.Add curd and fresh cream and make a paste of it.Grate coconut.Heat oil in a nonstick pan.Sprinkle half crushed garam masala.Add the ground masala and ginger garlic paste.Add turmeric and kashmiri red chilli powder.Add grated coconut.Fry all.
2. Add crushed kasoori methi and toss.Add the chicken stock and cook till moisture dries up.Sprinkle garam masala and toss.Garnish with fresh grated coconut and chopped coriander.Serve with any rice preparation or naan or roti.

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