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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Boneless Chicken(1/2 kg approx, cut into very small pieces) - 1 lb
- Onion(very finely minced) - 2 nos
- Tomato(finely chopped or crushed) - 1 no
- Curry leaves - 10 nos
- Coriander leaves(chopped) - 6 sprigs
- Bay leaf(Vazhana/Karuga ela) - 1 no
- Cinnamon(Karugapatta) - 2 nos
- Cloves(Grambu) - 2 nos
- Cardamom(Elakka) - 2 nos
- Cumin seeds(Jeerakam) - ¼ tsp
- Fennel seeds(Perinjeerakam) - ¼ tsp
- Red chilli powder - 3 tsp
- Coriander powder - 3 tsp
- Turmeric powder - ¼ tsp
- Salt - 1½ tsp
- Oil - 4 tbsp
- Lemon juice - 2 tsp
- Water - 1 cup
For grinding:-
- Ginger(garlic paste - 2 tsp) -
- Black peppercorns - 2 tsp
- Cumin seeds(Jeerakam) - 1 tsp
- Coriander seeds - 3 tsp
- Green chillies - 2 nos
- Fresh grated coocnut - ¼ cup
Ingredients
For grinding:-
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Instructions
- Make a fine paste using all ingredients for grinding and keep it aside.
- Wash and cut chicken into small pieces and marinate with 1/2 tsp salt and lemon juice.
- Heat oil in a deep sauce pan.
- Add bay leaf, cumin seeds, fennel seeds, cinnamon, cloves and cardamom and fry till it releases aroma.
- Add onions and fry until it turns golden brown.
- Add the ground masala paste and saute till it blends well with onion.
- When the mixture turns slightly brown, add marinated chicken, tomatoes, turmeric powder, chilli powder, coriander powder, curry leaves, salt and mix well.
- Garnish with corrainder leaves and serve.
- :- It can be served as a side for Parotta, Biryani, Idli, idiyappam and kal dosai.
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1 comment
This recipe is very tasty, it came out well.