Ingredients :
1 Kg Chicken (medium cut)
4 tblsp Ghee
2 onion sliced (medium)
5 - 6 cloves garlic
salt to taste
1 small ball tamarind
1 sprig curry leaves
1 cup fresh coconut (grated)
Masala for grinding :
1.5 tblsp ghee
25-30 bedagi dry red chillies
2 tblsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp pepper corns
5-6 fenugreek seeds
1 tsp poppy seeds
2 - 3 cloves
1/2 inch cinnamon
1 tsp turmeric pd.
Method :
1. In a pan heat ghee roast the spices for masala slightly and keep aside.
2. Again heat little ghee and roast 1 sliced onion and garlic till golden brown. keep aside.
3. When the spices are cool blend in a mixer to make a smooth powder.
4. Now add turmeric pd. roasted onion, garlic, tamarind & 1/2 cup water and blend to a smooth paste.
5. In a Kadai heat 4 tblsp ghee add 1/4 tsp mustard seeds, curry leaves, and 1 sliced onion saute and add
salt. Fry until onions turn translucent.
6. Add cleaned chicken pieces and saute for 2 - 3 minutes
7. Now add the masala paste along with half cup of water, cover and cook for 15 - 20 minutes or until chicken is almost done.
8. lastly add the grated coconut and let it cook for 5 - 10 minutes on slow flame.
10.Serve hot with rice, idli, neer dosa, pundi or roti.
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