Chopped Onions - 2 (big)
Chopped Tomatoes - 2 ( big)
Chopped Coriander Leaves - few
Curry Leaves - few
Oil - 2 tsp
For Chicken Marinations
Chicken - 1/2 kg
Ginger Garlic Paste - 2 tsp
Salt to taste
Turmeric Powder - 1/2 tsp
Lemon Juice/ Yogurt - 2 tsp
To sauté and Grind
Oil - 1 tsp
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Peppercorns - 1 tsp
Dry Red Chilli _ 6
Coriander Seeds - 2 tsp
Bay Leaf - 1
Cinnamon Sticks- 2 inch
Cardamom - 3
Cloves - 4
Anise - 1
Poppyseeds- 1 tsp
For Coconut Masala
( Dry Roast & Grind)
Grated Coconut - 1/4 Cup
Cashew Nuts- 10
For Garnish
Ghee - 1 tsp
Curry Leaves - few
Cashew Nuts - 10
Method
In a clean bowl, add chicken pieces, 1 tsp ginger garlic paste, salt, turmeric powder, along with lemon juice and mix well. Let it marinate for 30 minutes to 1 hour.
In a pan, heat oil. Dry roast the ingredients which are under for sauté and grind, then fry for few minutes and let it cool down completely then grind it as fine powder and keep aside.
In the same pan add cashew nuts and coconut. Then fry for few minutes and grind it as fine paste along with little water and keep aside.
In a pressure cooker, heat oil. Add onions and fry until it gets translucent. Add ginger garlic paste and chopped tomatoes. Let it cook until it becomes mushy.
Then add the ground masala powder and mix well. Add the marinated chicken pieces and mix well. Add required water with salt hand close the lid and pressure cook it for 2 to 3 whistles.
Once it done, add coconut masala and mix well. Let it cook for 5 minutes. Then switch off the flame.
In a pan, melt ghee. Add cashew nuts, curry leaves and fry for few seconds. Then transfer this into chicken bowl.
Serve this yummy chicken curry with steamed white rice/ roti.
No comments:
Post a Comment