Style - South Indian
Serves - 6
Rating - 4/5
Last prepared - 13-Jul-2024
Ingredients
Chicken - 2 lbs (small/medium pieces)Fresh lemon juice - 2 tbsp
Onion - 3 cups (finely chopped)
Curry leaves - 12-15 leaves
Turmeric powder a pinch
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Tomatoes - 3 cups (finely chopped)
Tomato paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 2 tspGaram masala - 1 tsp
Chaat masala - 1/2 tsp (optional)
Curds - 1/4 cup (adjust as needed esp for sourness. 2-4 tbsp is fine)
Oil - 1/4 cup (adjust as needed)
Coriander leaves chopped for garnish
Salt to taste
Curds - 1/4 cup (adjust as needed esp for sourness. 2-4 tbsp is fine)
Oil - 1/4 cup (adjust as needed)
Coriander leaves chopped for garnish
Salt to taste
Preparation method
- Marinate chicken in lime juice for 1 hour
- Heat oil in a vessel and fry chicken in high heat until a crust forms on the chicken. Remove chicken and keep it aside
- Saute finely chopped onions in the same oil. Fry until onions are light brown
- Add curry leaves, ginger garlic paste and fry for 2-3 mins until raw taste is gone
- Lower heat and add turmeric powder and salt. Saute a little until raw smell is one.
- Add the powders and cook for 1-2 mins until raw smell is gone.
- Add tomatoes and cook in medium het for 5-8 mins until mushy.
- Add tomato paste and mix well. Cook until oil separates.
- Add the chicken pieces. Fry for 8-10 mins
- Add the curds and cook for 4-5 mins until smell is gone.
- Add 1/4-1/2 cup of water. Cook for 10-15 mins until desired consistency
- Garnished with chopped coriander
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