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| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
- Chicken - 1 1/2 kgs
- Turmeric powder - 2 tsp
- Pepper powder - 3 tsp
- Sunflower oil - 6 tbsp
- Chilly powder - 1 tsp
- Coriander powder - 4 tbsp
- Soy sauce - 2 tbsp
- Garam masala - 2 tsp
- Onion(thinly sliced) - 4 nos
- Tomato - 4 nos
- Chicken stock(optional) - 1 cube
- Curry leaves - 8 nos
- Coconut milk - 1 cup
- Salt - 4 tsp
- Boiling water - 3 cups
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Clean chicken and cut into medium sized pieces.
- Marinate the chicken with turmeric powder, 2 tsp of salt and pepper powder for 2 hrs.
- Place the chicken pieces in an oven at 200 degrees celsius for 20 mins.
- Heat sunflower oil in a pan or a kadai.
- Fry the onions with curry leaves in it, till onions turn golden brown.
- Add chilly powder, coriander powder, soy sauce, garam masala, sliced tomatoes and chicken stock into it and make a thick paste.
- After 20 mins in the oven, drain the excess fluid in the oven and add the chicken into the thick paste.
- Add 3 cups of boiling water.
- Mix well and cook over a medium flame for 20 mins.
- Add salt to taste.
- Switch off the flame when the gravy is reasonably thick.
- Garnish with coriander leaves.
- :- Serve hot.
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