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Instructions
Clean chicken and marinate with curd and turmeric, set aside for atleast 10
minutes. Grind all ingredients from table-1 (Curry leaves, Shallots, ginger,
garlic, black peppercorns, green chili, red chili, coriander leaves, cloves,
cardamom and cinnamon) to a thick masala and keep aside. Now heat oil in a deep
sauce pan and splutter, mustard, cumin seeds, fennel seeds, bay leaf and curryl
eaves. Add the chopped onions and fry till golden. Add the marinated chicken pieces
aalong with chopped tomatoes. Bring the flame down, cover and cook for 2 minutes.
Do not add any water the juice from the tomatoes should cook them perfectly. Now
add tumeric powder, ground masala, coriander powder and salt. Fry until the masala
turns dark brown or till the oil separates. May take 5 to 6 minutes to thicken over
medium flame. Add 1/2 cup water, if you wish to have the consistency slightly thin,
orelse it will look as shown in the picture. Garnish with coriander leaves and
serve hot with rice.
Notes
Sesame oil gives good aroma to this chicken. Any refined oil is ok too.
Marinating in this recipe is mainly for tenderizing the chicken, so just give 10
minutes.