Cooking Time : 50 minutes
Preparation Time :10 minute
Total Time : 1 hour
Ingredients
Chicken - 1kg
Margination
Pepper powder 1 teaspoon
Turmeric powder 3/4 teaspoon
Salt 1 teaspoon
Masala Gravy
Ginger (grinded) -1 tbsp.
Garlic (grinded) -1 tbsp.
Onion (medium) -3 Nos
Tomato (medium) -2 Nos
Curry leaves (Sprig) - 3 Nos
Fresh Coconut cut small piece - 1/2
Turmeric powder - 1/2 tsp.
Kashmiri Chilly Powder -2 tbsps.
Coriander Powder - 4 tsps.
Garam masala Powder -1 tsp
Fennel Seed Powder -1 tsp
Water - 1 1/2 cups
Coconut oil - 3 tablespoon
Salt as per required
DIRECTION
1. Marinate the cleaned chicken pieces with the ingredients listed under margination. Keep it aside for 30 minutes.
2. After the chicken is marinated well cooked the chicken in the pressure cooker with 3 whistle. (once the chicken is cooked it is easy to make gravy and mix it)
3. Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked. At this time we have to add small pieces of fresh coconut in the curry.
4. In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion to get cooked fast.
5. After onion is cooked well add tomatoes and cooked well in a medium flame.
6. Once tomatoes is cooked add turmeric powder, coriander powder, chilly powder, garam masala , fennel seed powder. cook it until the raw smell away.
7. The masala is well cooked then add cooked chicken and coat well in masala for 3 min. At the same we have keep 4 glasses of hot water to put in the chicken curry.( once we put the hot water because chicken is half cooked so it is easy to mix with curry).
8. Cover and cook until chicken is done. It will take around 10 minutes.
9. Once the gravy is cooked well garnish with curry leaves. Serve with hot Appam ,Chapatti, hot rice etc...
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