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Mar 13, 2013

PREPARATION TIME

COOKING TIME

SERVES

3 people

PREPARATION LEVEL

INGREDIENTS

    Ingredients:
    1 tbsp of oil.
    ½ tsp of mustard seeds.
    1 tbsp of mixed spices - cumin, pepper and cloves.
    20g coriander seeds.
    4-5 curry leaves.
    4-5 garlic cloves.
    1-2 inch piece of ginger.
    1 medium sized onion.
    1 medium sized tomato.
    Salt.
    1 tsp kachampuli/ tamarind.
    1 inch cinnamon stick/ cinnamon powder.
    4-5 dried red chillies.
    100g of grated coconut.
    400g of chicken marinated overnight in curd, chilli powder, salt and turmeric powder.

DIRECTIONS

Procedure:
  • Add 1 tsp of oil
  • Add 1 tbsp of mixed spices – cumin, pepper and cloves
  • Add the coriander seeds
  • Roast the spices
  • Add the dried red chillies
  • Add the onions
  • Toss them around
  • Do not overcook the onions
  • Add ginger and garlic
  • Stir well
  • Add the tomatoes
  • Stir well
  • TIP: Do not overcook the ingredients; they only need to be roasted well
  • Add the grated coconut
  • Toss the ingredients around
  • Add the cinnamon powder
  • Let the mixture cool for 15-20 mins
  • Blend the mixture into a paste
  • Add oil into a pan
  • Add ½ tsp of mustard seeds
  • Add curry leaves
  • Add the ready masala
  • Add some water to make gravy
  • Cover the pan with a lid and let it simmer on a medium flame for 20-25 mins
  • TIP: when one sees a layer of oil on top of the masala, it means the masala is ready
  • Add the chicken
  • Add the salt
  • Mix well
  • Let the chicken cook on a medium flame for 20-25 mins with the lid on
  • TIP: Desi chicken has more nutrients than the regular broiler
  • Add 1 tsp of kachampuli/ tamaring pulp/ kokam or any other souring agent
  • Cook for another 2-3 mins and serve hot

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