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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Whole chicken - 1 1/2k g
- Onion - 6 nos
- garlic - 8 cloves
- Ginger - 1 inch
- Green chillies - 3 no
- Tomoto - 2 nos
- Eastern Meat masala - 4 tbsp
- Garam masala - 1 tsp
- Coriander powder - 1 tbsp
- Fennel seeds(Perumjeerakam) - 1 tsp
- Coconut milk powder - 1 tbsp
- Salt(As reqd) -
- Water(As reqd) -
- Curry leaves(As reqd) -
Ingredients
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Instructions
- Cut the chicken into medium sized pieces, remove skin and fat, wash, drain and keep aside.
- Slice onions, ginger, garlic and green chillies. Slice tomato into small pieces.
- Heat a frying pan and dry fry all the masala powders together including coconut milk powder and fennel seeds for 2 to 3 minutes. Blend the masala in a dry grinder.
- Cook for 30 minutes covered, adding water in between if the gravy gets thick.
- Serve hot with whole meal bread or chapathy.
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