Ingredients (Serves 5)
1. Chicken, boneless – 400 gm, cut into medium pieces
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Kashmiri chilly powder – 2 tsp
Garam masala powder – 1 tsp
Salt – As required
Water – 1/4 cup
2. Coconut oil – 2 – 3 tbsp
Onion – 2 cup, chopped
Green chilies – 3 – 4, finely chopped or diagonally sliced
Ginger and garlic – 3 tbsp, finely chopped
Curry leaves – 1 sprig
5. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1.5 tsp
Chicken masala powder or homemade garam masala powder – 2 tsp
6. Salt – To taste
7. Garam masala powder – 1/2 tsp
Method
1. Cook the chicken pieces adding the other ingredients numbered 1. Cook covered for 12 – 15 minutes, stirring occasionally until done. Set aside to cool down. Crush chicken pieces in 2 – 3 batches in the small jar of a blender.
2. Heat coconut oil in a pan/kadai or cheena chatti over medium-high heat. Add onion, little salt, green chilies, ginger, garlic and curry leaves. Saute until golden. Add turmeric powder, chilly powder, coriander powder and chicken masala powder. Saute until raw smell leaves. Add crushed chicken and salt. Cook for 5 – 8 minutes until dry. Add a tbsp of coconut oil, if required. Taste-check for salt and add 1/2 tsp garam masala powder, few curry leaves and black pepper powder, if required. Add a tsp of coconut oil. Mix well and switch off. Serve with rice and other side-dishes.
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