Ingredients
Chicken
– 750 gm ( cut into small pieces)
Onions-
3 ( chopped)
Tomato
– 1 large ( chopped)
Ginger
garlic pate – 2 tsp
Turmeric
powder – ¼ tsp
Coconut
oil
Salt
Curry
leaves
Bayleaf
- 2
Cumin
seeds – ½ tsp
To
roast and powder
Coriander
seeds – 1 ½ tbs
Cinnamom
stick – 1 inch stick
Cloves
– 3
Cardamom
– 3
Whole
red chilli – 4
Peppercorns
– 1 tsp
Fennel
seeds – 1 tsp
Method
Marinate
the chicken with salt and turmeric powder and keep it aside for 30 minutes.
Roast
the ingredients under “To roast” and grind it into a fine powder.
In
a pan/wok add coconut oil add cumin seeds and bay leaves and roast for a minute
or so until a nice smell comes.
Add
in chopped onions and saute on a medium high heat for few minutes until it’s
light brown.
Add
curry leaves and ginger garlic paste and
fry until raw smell goes.
Add
chicken and fry on medium high heat for 2-3 minutes to seal the juices inside.
Add chopped tomatoes and cook for 2 minutes.
Add chopped tomatoes and cook for 2 minutes.
Finally
add the roast powder and coat the
chicken well in the masala.
Cover
and cook the chicken for 15 minutes. Remove the lid and cook the chicken for
another 5-10 minutes until the chicken coats well in the masala.
Garnish
with some curry leaves or chopped coriander leaves.
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