So that you could be making ready Dry red chilli tomato chicken curry with spinach, beetroot and mango poori recipes for your loved ones but this ideas may be useful.
By no means cook these things in an Air Fryer
In the previous few years, Air Fryers have turn out to be very fashionable in addition to a necessary kitchen equipment. Primarily an amped-up countertop convection oven, it is quite frequently advisable by cooking consultants to organize frozen meals, bake cookies, and even fry bacon, rooster and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot less fats. This cooking method might also lower down on among the different dangerous effects of oil frying.


Dry red chilli tomato chicken curry with spinach, beetroot and mango poori
Dry red chilli tomato chicken curry with spinach, beetroot and mango poori

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We hope you got benefit from reading it, now let’s go back to dry red chilli tomato chicken curry with spinach, beetroot and mango poori recipe. To make dry red chilli tomato chicken curry with spinach, beetroot and mango poori you only need 25 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
  1. Get 1/2 kg chicken
  2. Provide 1/2 tsp turmeric
  3. Use 1/2 tsp chilli powder
  4. Get 1 tsp chicken masala powder
  5. Get to taste Salt
  6. Prepare 4-5 Red dry chillies
  7. You need 2 tomatoes
  8. Get 2-3 Lavang
  9. Provide 1 Dalchini small
  10. You need 1 Elaichi
  11. You need 6-7 Mint leaves
  12. You need 2 tbsp Coriander leaves
  13. You need 1 tsp Coriander seeds
  14. Provide 1 tsp Coconut powder
  15. Use 2 tsp Ginger garlic paste
  16. Prepare Water as required
  17. Use as needed Oil
  18. Take Cream for garnish
  19. Take For poori
  20. Prepare 2 bowl Wheat flour
  21. Prepare 1/4 cup Spinach paste
  22. Take 1/2 cup Beetroot paste
  23. Take 1/2 cup Mango pulp
  24. Take to taste Salt
  25. Take Oil for frying
Steps to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
  1. Chicken marination, add chicken, ginger garlic paste, turmeric, salt, chilli powder, chicken masala powder, oil, mix well and keep in fridge for 20 min.
  2. In pan, add oil 1 tsp, red dry chillies, tomato sliced, Coriander seeds, Coconut powder, dalchini, lavang, elaichi..roast for 2-3 min then blend into paste adding little water. Red chilli tomato paste is ready.
  3. For chicken curry, take a pan, add oil, Coriander leaves, marinated chicken let it cook for 2-3 mins next add the red chilli tomato paste, salt, mint leaves and water as required. Let it cook on medium flame for 20-25 mins. Curry should be thick consistency. Garnish with cream and Coriander leaves.
  4. For poori, make three portion of wheat flour adding pinch of salt to each portion. To begin with first portion add spinach paste, second add beetroot paste and third portion add mango pulp make a dough. Roll poori and fry them accordingly and serve with dry red chilli chicken curry.

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