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Preparation Time : 30
Cook Time : 20
Total Time : 50
Chicken curry cut 1 kg
4 thinly sliced big onions
Dry coconut 1 cup
Ginger garlic paste 2 teaspoons
Red chilli powder 2 teaspoons
Everest garam masala 2 teaspoons
Kubal malavani masala 2 teaspoons
Everest chicken masala 2 teaspoons
Salt 2 teaspoon
Dahi/curd 4 teaspoons
Halad 1/2 teaspoons
Ground nut oil half cup
Roast 3 & 1/2 onion till it's dark brown
Roast dry coconut till it's dark brown
Make thick and fine paste in a mixer of onion and dry coconut, add water as required.
In a bowl take curd, add 1 teaspoon ginger garlic paste, add all 4 masalas each 1 tablespoon, halad 1/4 tablespoon, salt 1 tablespoon.
Rub this paste on chicken pieces to marinate. Keep the chicken for a minimum of 3-4 hours or overnight for marination in the refrigerator. Take out of the refrigerator 1 hour before cooking.
Add oil in a big kadhai, remaining ginger garlic paste and remaining onion, fry till onion becomes brown.
Add 1/4 teaspoon halad and 1/2 teaspoon red chilli powder.
Add only chicken pieces in the kadhai and cover it with a lid to cook for 5-10 min.
Now add all the remaining masalas and 1 teaspoon salt.
Add 6 teaspoons of coconut/onion paste. Mix well.
Add hot water as per your required consistency of the curry.
Cook for 5-8 min on slow flame.
Malavani Chicken Curry is ready to be served.
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