Ingredients:
- Chicken - 1 kg
- Onion - 2 big - cut into thin long pieces
- Garlic - 1 bulb - peeled and minced
- Ginger - 1 inch piece - minced
- Tamarind/HonseHooli pulp - 1 Tblsp
- Turmeric/haldi powder
- Salt
- Ghee
- Red Chillies - 6 o 7 (according to the taste)
- Mustard/Sasive - ½ tsp
- Cumin/Jeerge - ½ tsp
- Fenugreek/Menthe - ½ tsp
- Coriander seed/Kothumbari beeja - 1 ½ Tblsp
- B. Pepper/Kalmenisu - 1 tsp
- Poppy Seeds/Gusgase - 1
- Cinnamon/Dalchin Chekke - 2 pieces
- Cloves/Lavanga - 3
- Cardamom/Elachi - 1 pod
- Coconut - Grated from one whole coconut
- For Masala:
Method:
- Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.
- Sprinkle salt and haldi over the chicken.(optional: rub in some lemon juice). Mix it all and keep it aside to marinate for at-least 10 minutes
- Make masala ready:Roast all the masala ingredients with bit of ghee on a tawa/griddle.
- Except coconut, grind all the masala ingredients in a blender(mixie) to a fine paste. Add coconut and grind to a course consistency. Keep aside
- Put a thick bottom pan, add 2 tsp ghee over medium heat. Add cut onion and fry for couple of minutes. Add minced ginger & garlic to the pan and fry altogether.
- Add the the chicken pieces to the pan, cover the pan, simmer the fire and cook for about 5 minutes.
- Add tamarind paste to chicken and let it simmer in the covered pan. (Reduce the tamarind if you had added lemon juice while marinating the chicken)
- Once chicken is almost cooked, add the masala and a cup of water. Stir all together and cook until done.
- Garnish with coriander leaves or roasted onion before serving.
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