Preparation time: 10 minutes
Cooking time: 20- 25 minutes
Marinating time: at least 15 minutes
Recipes cuisine: South Indian/ Kongu Nadu
Ingredients
Onion -1 medium (finely chopped)
Tomato – 2 nos. (finely chopped)
Ginger garlic paste – 1tbsp
Salt to taste
Marinating Chicken:
Chicken (skinless) – 500gms
Turmeric – ½ tsp
Red chili powder – 1 tsp
Curd / yogurt – ¼ cup
Salt – ¼ tsp
To Roast & Grind:
Oil -1 tsp
Dried Red chilies – 4 nos.
Coriander seeds – 1 tbsp
Black pepper corns – 1tsp
Cumin seeds – 1/4tsp
Fennel seeds – 1 tsp
Poppy seeds – 1/4 tsp
Green cardamom – 2
Cloves – 4nos.
Cinnamon – 2 stick
Desi dry coconut – ¼ cup (grated or shredded)
Pearl onion/shallots – 5 nos.
Tempering:
Oil – 1tbsp
Mustard seeds – ½ tsp
Cumin seeds/ jeera – ½ tsp
Fennel seeds – ½ tsp
Curry leaves – 1 strand
Method
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Wash the chicken pieces thoroughly then drain the excess water and marinate the chicken pieces with turmeric powder, chilli powder, salt & curd and keep it in refrigerator for 15 minutes.
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Heat 1/2 tsp oil in a small pan, add coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon, cardamom, clove, pepper corns and dry red chillies and roast in medium heat for 1-2 minutes or until flavor comes, Once it done then add small onions and dry coconut roast in medium heat for another 1 minutes.
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After that grind all the roasted ingredients(spices,coconut & onions) using generous amount of water to a smooth paste and keep aside.
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Now heat 1 tbsp oil in a kadai or in a pressure cooker, when it heated add mustard seeds allow to splutter, then add fennel seeds, cumin and curry leaves.
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Now add chopped onions and saute till the onions turns light golden brown (caramelize).
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And then add ginger garlic paste and saute till the raw flavour goes off, now add finely chopped tomatoes and saute till it woes out its moisture.
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Then add chicken pieces and ground masala paste and saute the chicken with masala for 3-4 minutes in medium high heat.
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After that add generous amount water (to desired consistency) and salt to taste and pressure cook for 1-2 whistles or simply cover your kadai / cooker with lid and cook until raw flavour of masala goes off and when the chicken get tender.
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Garnish with fresh cilantro, mint & curry leaves.
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Serve it hot with Idly/Dosa/chapathi/naan/ or with steamed rice.
I served with both rice & chappathi (Indian bread)!!!!!!!!!
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