Ingredients:
Onion -2 small (finely chopped)
Tomato – 1 (finely chopped)
Ginger- garlic paste – 2 tsp
Garam masala – 1tsp
Salt to taste
Grind into paste:
Coriander – 1 small bunch
Coconut – 2 pieces
Green chilies – 5
Marination:
Chicken (boneless) – 500gms cut into small
Curd/ yogurt – ½ cup
Turmeric powder – ½ tsp
Salt – ¼ tsp
Tempering:
Oil – 1 tbsp
Mustard seeds – 1tsp
Pepper corns crushed– ½ tsp
Jeera / cumin – 1 tsp
Fennel seeds – 1 tsp
Method:
Marinate the chicken by adding curd, turmeric powder & salt.
Heat the oil on the low flame, splutter the mustard seeds, cumin, fennel seeds and crushed pepper corns.
Now add the chopped onions and ginger-garlic paste until the raw flavour goes off.
After that add the juicy tomatoes cook until mushy.
Now add the chicken and saute it for 5 minutes until the chicken half cooked.
Add the ground paste and add generous amount of water and mix it well.
Now cover the lid and cook for 15 minutes, once its get dry.
Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi
