Ingredients (Serves 5 – 6)
1. Chicken – 3/4 – 1 kg, cut into medium-small pieces
2. Onion – 2 cups, thinly sliced and halved
Tomato – 2 medium-small, thinly sliced or chopped
Ginger-garlic paste – 2 tbsp
Curry leaves – A few
Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1.5 tbsp (good quality)
Coriander powder – 3/4 tsp (optional)
Garam masala powder – 1 tsp
Pepper powder – 1/4 – 1/2 tsp
Salt – To taste
Coconut oil – 1 tbsp
3. Water – 1 cup
4. Coconut oil – 1/2 cup (to fry the chicken)
Curry leaves – A few sprigs
Method
1. Marinate chicken pieces with salt, little pepper powder and 1/4 tsp turmeric powder. Set aside for 1 hr.
2. Combine ingredients numbered 2 and crush well with your fingers. Add chicken pieces and mix well. Add 1 cup hot water. Mix well and cook covered for 25 minutes until chicken is done (do not overcook).
3. Heat 1/2 cup coconut oil in a pan over medium or medium-high flame. Transfer the chicken pieces using a slotted spoon and fry until browned on all sides (do not over fry). Remove to a paper towel.
4. Remove all but 2 tbsp oil fro the pan. Add the gravy and cook over low medium heat, stirring in between, for about 10 – 12 minutes until thick. Taste-check and add salt or masala powder, if required. Add fried chicken pieces, 1/2 tsp garam masala powder, few curry leaves and mix well. Cook covered for 2 – 3 minutes over low heat. Add a few curry leaves. Mix well and switch off. Serve after 10 – 15 minutes. This goes best with ghee rice, pulao, appam, porotta etc.
Add comment