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Preparation Time : 20
Cook Time : 30
Total Time : 50
Chicken marinade: Chicken 1 kgs
turmeric powder 1 tsp
Red Chilly Powder 1 tsp
Oil 1 tbsp
Ground Masala Paste: Cumin Seeds 1 tbsp
Coriander Seeds 2 tbsp
Peppercorns 2 tbsp
Cinnamon Stick 1 nos
Cloves 10-12 nos
ginger 1 inch
Garlic Cloves 10-12 nos
green chillies 4-5 nos
Grated Coconut 1 cups
Curry Leaves 18-20 nos
For the Gravy,Mustard Seeds 1 tsp
Fengreek Seeds 1 tsp
Dried Red Chillies 4 nos
Medium Onion,chopped 1 nos
Tomatoes,chopped 2 nos
Suagr 1 tsp
Salt 2 tsp
Kachampulli 1 tsp
Vegetable Oil 3 tbsp
Marinate the chicken with turmeric powder, red chilli powder, salt and oil. Keep aside for an hour in fridge.
In a pan dry roast cumin seeds, coriander seeds, cloves, cinnamon, peppercorns, ginger, garlic, green chillies, curry leaves and coconut for about 4-5 minutes till the aroma comes.
Cool the masala and grind it into a fine paste by adding a tablespoon of water. Keep aside.
In a deep Kadai add oil, when hot, add mustard seeds, fenugreek seeds and dried red chillies. When they splutter, add onions. Saute till golden brown.
Add the ground masala paste with some water.
Add the tomatoes, salt and sugar. Cook till the tomatoes turns mushy.
Add the marinated chicken, add a little water. Cover the Kadai and simmer till the chicken is cooked. Check and stir in between to prevent the masala getting stuck to the bottom.
Once the chicken is cooked add the kachampuli and cook for a minute. Cover the chicken for 10-15 minutes before serving with steamed rice.
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