General Info
Serves - 4-6
Style - Chettinadu
Ingredients
Fennel Seeds – 1/2 tsp
Cinnamon – 1 inch
Cloves – 2-3
Onions – 1 big (about 1.5 cups after chopping ... 1/2 inch pieces)
Green Chillies – 4 (slit lengthwise)
Curry Leaves – 10-12 leaves
Garam Masala Powder – 2 tsp
Pepper Powder – 1/2 tsp
Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Coconut Milk – 1 cup (1/3 cup if from can)
Oil
Salt
Marinade
Chicken – 2 pounds
Ginger Paste - 1 1/2 tsp
Garlic paste - 1 tsp
Chilly Powder – 1 tsp
Pepper Powder – 1/2 tsp
Garam Masala Powder – 2 tsp
Lemon Juice – 1 tbsp
Preparation method
- Marinate chicken with ingredients under marindae. Make slits on the chicken as required. Marinate for a couple of hours
- Heat 2-3 tbsp oil in a pan. Fry fennel seeds, cloves and cinnamon. Saute until you get an aroma
- Add onions and saute until translucent or light brown
- Add the slit green chillies, curry leaves. Fry until onion is well cooked
- Add garam masala powder, pepper powder, chilly powder and coriander powder. Saute until masala is brown in color
- Add the marinated chicken along with the marinade
- Add salt to taste. Add 2 cups of water and mix well
- Cover and cook on medium heat for around 40-45 mins. Stir occasionally
- When the chicken is cooked and tender, reduce heat and add coconut milk
- Cook for 2-3 minutes
0 comments:
Subscribe to:
Post Comments (Atom)