Ingredients
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For Chicken Stock
-
250
gms Chicken Bones
-
1/2
cup Capsicum Pieces
-
1/2
cup Carrot Pieces
-
1/4
cup Onions Pieces
-
1
Biryani leaf
-
1
tsp Pepper
-
1.25
liter Water
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For Salna
-
1/4
cup Peanuts
-
1
tbsp Poppy Seeds
-
1
tsp Fennel Seeds
-
1/2
cup Raw Coconut Pieces
-
4
tbsp Oil
-
1
Star Anise
-
3
Cardamoms
-
4
Cloves
-
1
Inch Cinnamon
-
1
Biryani leaf
-
1.5
cup Onions thinly chopped
-
Salt
-
Green Coriander – a little
-
2
tbsp Ginger Garlic Paste
-
350
gms Chicken
-
2
Tomatoes
(Julienned)
-
2
Green Chillies
(Slit)
-
1/4
tsp Turmeric
-
1 1/4
tbsp Coriander Powder
-
2 1/4
tsp Mirchi Powder
-
1
tsp Chicken Masala Powder
-
10 - 15
Mint Leaves
Instructions
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Add all the ingredients for the Stock and boil for an hour on a low flame. After 25 minutes, a thin layer forms on the surface. Remove it gently.
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After an hour, remove the cooked vegetable and Chicken pieces and set aside the Stock.
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Roast Peanuts in a pan until they split. Then add the Poppy Seeds, roast and remove them from the fire.
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Make a smooth paste of the roasted Peanuts, Poppy Seeds and Raw Coconut pieces, add some water.
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Heat Oil for Salna and add Star Anise, Cinnamon, Fennel Seeds, Cloves, Cardamoms, Biryani Leaf and fry well.
-
Add the sliced Onions, Salt and Green Coriander and cook until the onions turn golden and get cooked well.
-
Add some Ginger Garlic paste and the Chicken and fry on high flame until the Chicken turns into a golden color.
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Add chopped Tomatoes, Green Chillies, Turmeric, Coriander Powder and Mirchi and fry well.
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Now pour the Chicken Stock into the spices and cook on a low flame until oil separates.
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After 15 minutes, Oil comes to the surface. Then add the Peanuts Coconut paste and Mint leaves and cook well.
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Finally, add Chicken Masala Powder and cook for another 5 minutes and remove from the fire.
-
Chicken Sherva is ready to be served with hot Parota, Chapati, Dosa, Idly, or Puri.