| |
Ingredients
Chicken with bone - 500 gms
Onion - 1 no
Tomato - 2 nos cut in big pieces
Giner garlic paste - 1 tsp
Garlic - 10 cloves
Red chilli dry - 6 nos
Corriander seeds - 2 tsp
Cumin seeds - 2 tsp
Turmeric powder - 1/4 tsp
Curry leaf - 10 leaves
Corriander leaf - 2 string
Black pepper - 6 corns
Fennel seeds - a pinch
Salt - 1 tsp
Oil - 5 tsp
Water - 1 cup
|
|
Preparation Method
Clean the chicken pieces and keep aside.
Dry roast red chilli, pepper corns, corriander seeds and cumin seeds. Allow it to cool and grind to a corse powder.
Cut the ends of the onion and peel off the skin. Split it into two. Take a half and cut it horizontally into 3 equal parts, hold them tight and cut vertically into 3 equal parts. If you scatter them by hand you will get pieces measuring approx about a inch. Cut the other half too the same way. Keep it aside.
To get the original taste cook in a kadai, but if its not available you can also use a pan. So take a kadai , heat some oil, reduce the heat to low and add fennel seeds when they trun brown add half of the onions, half of the tomatoes and ginger garlic paste. Adjust the heat to medium and fry for 2 min. Add the cleaned chicken pieces, grounded spices, turmeric powder, salt and a cup of water. Cover the kadai and cook in medium flame for 10 min, stir the masala and cover it again and cook in low flame for 10 min. Adjust the flame to medium, add the remaining onion, tomato, peeled garlic cloves, curry leaves, corriander leaves, stir and cook until you get a thick consistency which will take approx 10 min.
Other names/spelling variations: Kadai Chicken
|
|
