Ingredients (Serves 6)
1. Chicken – 1 kg, cut into small pieces
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – To taste
2. Oil – 2 tbsp
3. Onion –1 medium-large (Around 1.5 cup, finely chopped
Ginger-garlic paste – 2 tbsp
5. Turmeric powder – 1/4 tsp
Chilly powder – 3/4 tsp
Garam masala powder – 1 tsp
6. Coriander leaves – 1/4 bunch (1/2 cup), rinsed well
Green chilies (spicy) – 4 – 5
Lemon juice – 1.5 tbsp
7. Oil – 2 tsp
Cumin seeds – 1/2 tsp
Green chilies (mildly spicy) – 6 – 8, slit or diagonally sliced
Method
1. Marinate chicken pieces with other ingredients numbered 1. Set aside for 30 minutes.
2. Grind ingredients numbered 6 – coriander leaves, 4 – 5 green chilies and lemon juice in the small jar of a blender.
3. Heat 2 tbsp vegetable oil in a kadai over medium-high. Add onion and little salt. Saute until onion turns transparent. Add ginger-garlic paste and cook until onion turns light golden. Bring down the heat to low. Add turmeric powder, chilly powder and masala powder. Mix well. Cook for 1 minute over low heat. Add chicken pieces and mix well. Cook for a few minutes, stirring in between. Cook covered over low-medium heat, stirring occasionally until almost done. Add coriander paste and mix well. Cook for a few minutes until chicken is completely done. Switch off the flame.
3. Heat 2 tsp oil/ ghee in a kadai. Splutter cumin seeds and add green chilies and curry leaves. Cook for a minute. Add the prepared chicken masala. Mix well. Cook for 1 – 2 minutes. Add 1 tsp butter. Mix well and switch off the flame. Serve with chapathi/porotta/pulao etc.
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