Ingredients
A.
- 1 kg chicken, on the bone, cut into medium sized pieces
(approximately 30 pieces) and cleaned
- 1 tablespoon piece ginger, finely chopped + 8-10 cloves
garlic, finely chopped
- 3 cardamom + 5 cloves + 1" piece cinnamon + 1 star
anise + 2 pinches of mace (jathi pathiri) + 1 tablespoon fennel seeds,
slightly bruised using mortar and pestle
- 1 table red chili powder + 1 tablespoon coriander
powder + 1/4 teaspoon turmeric powder
- 1 tablespoon lemon juice
- To taste, salt
B.
- 2 large onions cut into thin long slices
- 1.5 teaspoon mustard seeds
- 2 tablespoons ginger julienned + 2 tablespoons garlic
julienned
- 1 sprig curry leaves
- 4 tablespoon oil, preferably coconut oil
- 1/2 teaspoons salt
- 1/2 cup thinly sliced pieces of coconut (1.5" long
slices)
- 1 teaspoon red chili powder + 1 teaspoon coriander
powder
- 3/4 tablespoon pepper powder + 1/2 teaspoon garam
masala powder
Method
- Mix together all the ingredients labeled A, and let it
marinate for 15 - 20 minutes.
- In a large pot, cook the marinated chicken over a low
heat till it is completely cooked. While cooking, add a quarter cup of hot
water, if you find the chicken sticking to the bottom of the pot. Once the
chicken is cooked, boil off excess juices.
- In a large pan, heat the oil. Crackle the mustard seeds. Add ginger and garlic, and then toss in the sliced onions. Sauté the onions till they brown lightly. Add the chili powder, coriander powder and salt, and sauté over a low flame. Then add the coconut slices and curry leaves and continue sautéing till the onions have turned golden brown. Add the chicken pieces and continue sautéing till the onions have coated all the chicken pieces well. Sprinkle over the pepper powder and garam masala and mix well.
No comments:
Post a Comment