Ingredients
Red chili powder – 1/4 tsp
Water as required
Salt – as required
To marinate
Chicken – ½ kg
Yogurt/Curd – 2 tsp
Turmeric Powder – a generous pinch
Salt – as required
To roast and grind
Grated Coconut – 3 tsp
Dry Red Chilies – 7
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Pepper Corns – 1 tsp
Fennel seeds – 1 tsp
Roasted gram – 2 tsp
Poppy seeds – 1 tsp
Chopped Onions – 1 (Big)
Chopped Tomatoes – 2 (Big)
To Temper
Bay leaf – a small piece
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Curry leaves – few
Small Onion – 5 to 7 halved
Chopped Tomato – 1 (small)
Garlic – 5
Oil – 1 tsp
Method
Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 30 to 45 minutes and Set aside.
Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, poppy seeds, fennel seeds, roasted gram and dry roast till slightly golden brown.
Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.
Let it cool down and grind it to a fine paste with very little water. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and saute for a minute.
Then add onion, tomato, garlic, curry leaves and saute for 2 mins. Then add the chicken and saute it for 10 mins at least.
Then add the ground masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.
Add water, required salt, red chilli powder and pressure cook for 3 whistles in medium flame.
Once pressure releases, transfer it to a kadai in medium flame and allow it to boil until oil separates. Garnish with coriander leaves and switch off as per your required consistency.
Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, poppy seeds, fennel seeds, roasted gram and dry roast till slightly golden brown.
Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.
Let it cool down and grind it to a fine paste with very little water. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and saute for a minute.
Then add onion, tomato, garlic, curry leaves and saute for 2 mins. Then add the chicken and saute it for 10 mins at least.
Then add the ground masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.
Add water, required salt, red chilli powder and pressure cook for 3 whistles in medium flame.
Once pressure releases, transfer it to a kadai in medium flame and allow it to boil until oil separates. Garnish with coriander leaves and switch off as per your required consistency.
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