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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Whole chicken(cut into small pieces) - 1 no
- Freshly ground pepper - 4 tbsp
- Coconut paste - 3 tbsp
- Red chilly powder - 2 tsp
- Cumin powder(Jeerakam) - 2 tsp
- Coriander powder - 3 tsp
- Turmeric powder - 1/2 tsp
- Salt(As reqd) -
- Onion(sliced finely, large) - 2 nos
- Cloves(Grambu) - 2 nos
- Cinnamon(Karugapatta) - 1 stick
- Cardamom(Elakka) - 2 -
- Tomato(cut into small cubes) - 2 nos
- Tomato(blended to a smooth paste) - 1 no
- Cooking oil or ghee - 3 tbsp
Ingredients
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Instructions
- Marinate the chicken in salt and 2 tbsp of pepper for 1/2 an hour.
- Fry the chicken in 1/4 of the oil, drain and set aside.
- Fry the onions in rest of the oil till it turns translucent.
- Add the spices(red chilli powder, etc) and stir in for a minute.
- Fry for a while till the whole mixture loses all moisture.
- Add the tomato paste.
- Add the chicken pieces and stir till all the chicken is well covered with the masala.
- Add a little water and keep covered for 10 mins.
- Garnish with chopped coriander leaves.
- :- You can add more water to get a gravy.
- :- Serve hot with either roti or plain rice/dal.
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