INGREDIENTS
Chicken - 2 1/2 Kgs
Yoghurt - 2 Tbsp
Small Onions - 1/4 cup
Ginger Garlic Paste - 2 Tbsps
Freshly Ground Pepper - 1 Tbsp
Water - 2 cups
Coconut Oil - 7 Tbsps
Curry Leaves - 4 sprigs
SPICES USED AS REQUIRED
Kashmiri Red Chilli Powder
Dry Red Chilli Powder
Coriander Powder
Turmeric Powder
Fennel Powder
Cumin Powder
Pepper
Salt
Add spices to suit your taste
METHOD
Clean chicken and cut into small bite size pieces
Slice the shallots
Add yoghurt ginger garlic paste sliced shallots and all the spices to the chicken pieces
Also add half of the curry leaves
Cover and marinate for an hour
In a heavy bottomed pan transfer chicken along with marinade
Add water and cook in a medium flame stirring in between till tender
Once chicken is tender in a low flame keep stirring till you get the desired consistency
Add the coconut oil remaining curry leaves and coarsely ground fresh pepper
Stir for a few more minutes and until almost dry and serve hot.
Notes
Use coconut oil to enhance the aroma of the dish
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