Directions
Rub salt, grated ginger and turmeric powder onto the chicken pieces and leave it aside for 20-30 mins.
In a thick bottomed pan, add oil and sauté the whole spices.
Fry the garlic slices and julienned onions till golden brown.
Make sure the onions are not burnt.
Now add the slit green chilli with the onions kept to the side of the pan.
Add chilly powder and coriander powder (remove from flame if you think it might burn.)
Add the diced tomatoes and fry till oil separates from the sides of the mixture .
Once the masala (this is what you call the onion-tomato-spice paste) is cooked, add the chicken pieces and toss well so that the spices are evenly coated on all pieces.
Lower the heat and cover and cook the chicken (for a semi dry gravy you don’t need to add water because enough water will ooze out from the chicken pieces itself)
In between check if the water level is enough and give a mild toss to spread the spices and heat.
Add pinch of black pepper powder and garam masala towards the end of the cooking stage.
Towards the end, toss evenly, keep on low flame with the lid open until the consistency is to your preference( semi-dry or dry).
Add curry leaves and chopped coriander at the end
Let it sit for at least 15 minutes for all the flavors to be absorbed.
Ingredients:
1 kg Chicken
2tbsp Ginger grated
Salt – as per taste
5 clove Garlic sliced
1 tbsp Whole spices (cinnamon, cloves, cardamom, fennel seeds, cumin seeds)
¼ cup Onions julienned
2 medium Tomatoes diced
2 tbsp Chilli powder
2 tsp Turmeric powder
1-1/2 tbsp Coriander powder
1 tsp Garam Masala
½ tspn Black pepper powder
4 pcs Green chilli (slit lengthwise)
4-5 leaves Curry leaf
1 spring Coriander leaf finely chopped
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