Ingredients (Serves 5 – 6)
1. Chicken, bone-in – 1 – 1.25 kg, cut into medium-sized pieces
Turmeric powder – 1/2 tsp
Kashmiri chilly poowder – 2 tsp
Pepper powder – 1/2 tsp
Lemon juice – 1 tbsp
Salt –To taste
Marinate chicken pieces with the above ingredients for at least half hour.
2. Coconut oil – 1/4 cup
Ginger – 2 tbsp, thinly sliced
Garlic – 2 tbsp, chopped
Green chilly – 1, finely chopped
3. Onion – 3 – 3.5 cups, finely chopped
4. Curry leaves – 1 – 2 sprigs
5. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 2 tsp
Coriander powder – 2 tbsp
6. Tomato – 4 small, thinly sliced
7. Garam masala powder – 1 tsp
8. Salt – To taste
Method
1. Cover and cook the chicken pieces, stirring occasionally for about 25- 30 minutes or until done. Drain and set the chicken stock aside.
2. Heat coconut oil in a pan at medium-high heat. Fry the chicken pieces in 2 batches on both sides until golden brown. Set aside.
3. In the remaining oil, add ginger, garlic and green chilly. Saute for 1 minute. Next add finely chopped onion, little salt, curry leaves and saute until onion turns golden, about 15 – 20 minutes. Add turmeric powder, kashmiri chilly powder and coriander powder. Bring down the heat and cook for 1 – 2 minutes until their raw smell leaves. Add sliced
tomatoes and cook until they get mashed up and oil separates. Add the chicken stock and mix well. Finally add the chicken pieces, few curry leaves and garam masala powder. Mix well. Cook covered for 4 – 5 minutes. Switch off. Serve with porotta/ chapathi, pulao etc.
Recipe Courtesy – Annie’s Kitchen
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