Ingredients (Serves 4)
Recipe Courtesy – Slightly adapted from foodiesuzrecipes
1. Chicken – 1 kg, cut into medium-small pieces
To Marinate
2. Turmeric powder – 1/2 tsp
Kashmiri Chilly Powder – 1.5 tbsp
Garam masala powder – 1.5 tsp
Crushed black pepper – 1 tsp
Lemon juice – 1 tbsp
Salt – As required
To Saute
3. Coconut oil – 3 – 4 tbsp
Onion – 1 big or about 2 cups (thinly sliced or chopped)
4. Ginger garlic paste or crushed ginger and garlic – 1 tbsp
Crushed chilly flakes – 1.5 – 2 tsp or according to spice tolerance
Curry leaves – 1 – 2 sprigs
5. Onion – 1/2 cup, chopped
Garlic – 5 or 1 tbsp, chopped
Ginger – 1 tsp, sliced (optional)
Crushed chilly flakes – 1 tsp
6. Green chilies – 2 – 3, slit
Curry leaves – 1 sprig
Method
1. Marinate chicken with ingredients numbered 2 for at least 2 hrs.
2. Heat 3 tbsp coconut oil in a wok/ cheena chatti over medium-high high heat. Add onion, little salt and cook until translucent. Add ginger-garlic paste, 1 tsp crushed chilly flakes, curry leaves and saute until onion turns light golden. Add marinated chicken and mix well. Cook for a few minutes. Add 2 – 3 tbsp hot water and mix well. Cook covered for 15 – 20 minutes, stirring in between, over low-medium heat.
3. Open and cook over medium-high flame for about 5 – 7 minutes , stirring in between, until moisture evaporates completely. Add 1 tbsp coconut oil, few curry leaves, 1/2 cup chopped onion, 5 chopped garlic, 1 tsp sliced ginger, 1 tsp crushed chilly flakes and continue to fry for 5 – 7 minutes over medium flame until chicken is done and is dark reddish in color. Stir every few minutes. Add 2 – 3 slit green chilies, few curry leaves and fry for a few minutes before switching off. Serve hot with chapathi / porotta.
Add comment