Simple and Easy Recipes
Chicken do Rangeela / Double colored Chicken
By Arpita © 2020 Spicy World
Dec 18, 2015
Dec 18, 2015
First let me thank Disha D'souza for this unique idea. 2-3 weeks ago in a facebook group I saw her unique post and really got inspired. Though I changed the name and recipe little bit (hope she won't mind), but the idea credit must go to Disha. Lots of love and thanks from 'spicy world' to her. Now lets talk about the dish. You can see this is a double colored chicken curry. I also maintain two different taste with the color. I know you are thinking that the process will be lenthy, believe me its not. The taste is phenomenal and goes very well with rice. You can also serve this with naan, paratha or roti. Try this in your kitchen and make your meal a colourful one.
Ingredients
- Red colored Chicken:
- 6 pieces of with bone chicken.
- 1 cup thinly sliced onion.
- 1 Teaspoon ginger and garlic paste.
- half cup chopped tomato.
- Spice powder (1 Teaspoon turmeric powder, 1 Teaspoon red chilli powder, 1 Teaspoon kashmiri red chilli powder).
- 1 Teaspoon garam masala powder.
- 1 Teaspoon sugar.
- Salt.
- 3 Tablespoons of mustard oil.
- Warm water.
- Green colored Chicken:
- 6 pieces of with bone chicken.
- 1 cup thinly sliced onion.
- A bunch of coriander leaves.
- 1 clove of garlic.
- 4 green chilies.
- half cup chopped green capsicum.
- 5 Teaspoons curd / yogurt.
- 1 - 2 Teaspoons black pepper powder.
- 1 Teaspoon kasuri methi / dry fenugreek leaves.
- 6 black pepper corns.
- Salt and sugar.
- 3 Tablespoons of white oil.
- Warm water.
Steps
First you will need two vessels for this type of cooking. In that way the dish will take very less time to cook.
For red colored chicken:
Heat mustard oil in a pan.
Add 1 Teaspoon sugar and caramalize it.
Then add onion with pinch of salt. Fry it till become golden in color.
Add chicken pieces, all the above mentioned spice powder and ginger and garlic paste. Mix it very well for 6 minutes.
Then add chopped tomatoes and salt. Cook this until it become mushy.
When the oil starts separate, add a cup of warm water. Cover the pan and cook this until chicken become soft.
At last add garam masala powder and mix it once.
Turn off the heat and serve this on one side of the plate.
For green colored chicken:
Put coriander leaves, garlic, green chilies and capsicum in a blender with little water. Make a smooth paste.
Add curd and little salt in a bowl. Mix it well and then add the green paste. Again mix it.
Then add the chicken pieces in the marination and keep it for 1 hour.
Heat white oil in a pan.
Add half Teaspoon kasuri methi and black pepper corn in hot oil. Saute it for 20 seconds.
Then shake off some marination and add the chicken pieces in oil. Fry them for 6 minutes.
Then add onion slices, salt and pinch of sugar. Mix and cook them for 10 minutes.
Now add all the marination. Mix everything well and cook until the chicken become soft.
If the curry dries out, add little water.
At last add black pepper powder and kasuri methi. Mix it once.
Turn off the heat and serve this curry on the other side of the plate.
Your Chicken do rangeela is ready ...
- Serve this hot with rice, naan or paratha.
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