Ingredients
- Onion - 1 (finely chopped)
- Tomato - 2 (diced or pureed)
- Oil - 2 tbsp
- Bay Leaf - 1
- Curry Leaves - 1 spring
- Cumin seeds - ¼ tsp
- Coriander leaves (Cilantro) - handful (finely chopped)
- Ingredients To Marinate
- Chicken - 1.5 lb
- Turmeric powder - 1/4 tsp
- Lemon juice - 2 tsp
- Salt - 1 tsp
- List I (To grind)
- Ginger - 1" piece
- Garlic - 8 cloves
- Fennel Seeds - 1 tsp
- Shallots - 7
- Green Chillies - 3
- List II (To dry roast and powder)
- Grated Coconut - 1/4 cup
- Dry red chillies - 10 Coriander Seeds - 3 tbsp
- Curry Leaves - handful (2 springs)
- Whole Peppercorns - 2 tsp
- Whole Garam Masala - 2" piece cinnamon stick, 3 cloves, 3 cardamom, 1 star anise, 3 kalpasi
- Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
- Dry roast the ingredients under 'List II' on low flame till the coconut turns golden brown in colour. After it cools make a powder of it and keep aside.
- Make a paste of the ingredients under 'List I'. Keep this aside.
- Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
- Add the chopped onions and fry till it becomes brown in colour.
- Add the ground paste of 'List I' and fry till the raw smell is gone.
- Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
- Now add the remaining ingredients - tomato puree, powdered mixture of 'List II', required salt and water.
- Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
- This is the right time to check for salt and other spices. Adjust anything if needed.
- Cook uncovered till the oil floats on top of the gravy.
- Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.
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