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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Marinade:
Chicken – 500 gm (cut in medium large pieces)
Curd – 2 tbsp
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Salt - as per taste
Turmeric powder – ½ tsp
Chilli powder – 1 ½ tsp (or as per taste)
Black pepper powder - 1/2 tsp
Grind to paste (fry together in 1 tsp oil and grind with little water):
Freshly grated coconut – ½ cup
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Other ingredients:
Oil (any refined oil) – 2 tbsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Onion (sliced) – 1 cup
Tomato – 1 medium (sliced)
Garam masala powder – 1 tsp (freshly roasted green cardamom, cinnamon and cloves and ground together)
Kashmiri chilli powder – 1 ½ tsp
Coconut oil – 1 tbsp
Water - as required for gravy
Method of Preparation
1. Clean, drain and marinate chicken by mixing together all the ingredients. Keep covered for 1 hr.
2. Heat oil in a kadai and add cumin and mustard seeds. Let crackle.
3. Add curry leaves and fry for 2-3 secs.
4. Add onion and saute till brown.
5. Add tomato, little salt and saute till tomato softens.
6. Add the marinated chicken, along with the marinade and mix.
7. Cook covered on medium low heat till oil separates, stirring intermittently.
8. Now add the coconut-coriander-cumin paste, mix and saute for 4-5 minutes.
9. Add water and garam masala, mix and bring to boil.
10. Cook covered on medium heat till chicken is done and gravy thickens.
11. Heat coconut oil in a small pan, add the Kashmiri chilli powder.
12. Pour this on the chicken and mix. Remove from heat.
13. Serve hot with plain rice, pulao or paratha.
Notes and Tips
