Preparation time: 10 minutes
Cooking time: 20- 25 minutes
Marinating time: at least 15 minutes
Recipes cuisine: South Indian/ Kongu Nadu
Onion -1 medium (finely chopped)
Tomato – 2 nos. (finely chopped)
Ginger garlic paste – 1tbsp
Salt to taste
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.
Oil – 1tbsp
Mustard seeds – ½ tsp
Cumin seeds/ jeera – ½ tsp
Fennel seeds – ½ tsp
Curry leaves – 1 strand
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.
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.
After that grind all the roasted ingredients(spices,coconut & onions) using generous amount of water to a smooth paste and keep aside.
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.
Now add chopped onions and saute till the onions turns light golden brown (caramelize).
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.
Then add chicken pieces and ground masala paste and saute the chicken with masala for 3-4 minutes in medium high heat.
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.
Garnish with fresh cilantro, mint & curry leaves.
Serve it hot with Idly/Dosa/chapathi/naan/ or with steamed rice.
I served with both rice & chappathi (Indian bread)!!!!!!!!!