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Ingredients
1 whole chicken, cut into small pieces
4 tablespoons of freshly ground pepper
3 tablespoons of coconut paste
2 teaspoon chilli powder
2 teaspoon cumin powder
3 teaspoon dhania
1/2 teaspoon turmeric
2 large onions, sliced finely
2 cloves
1 cinnamon stick
2-3 cardamoms
2 tomatoes , cut into small cubes.
1 tomato , blended to a smooth paste
3 tablespoon cooking oil or ghee(clarified butter)
Blend to a smooth paste:
1 piece ginger
2-3 garlic cloves
Directions
- Marinate the chicken in salt and 2 tablespoon of pepper for 1/2 hour and
place in mixing
bowl. Fry the chicken in large pan using 1/4 of the oil, drain and set aside.
- Fry the onions in rest of the oil till it turns translucent.
- Add the cloves, cinnamon and cardammom and fry for a minute. Now add the ginger-garlic paste and fry till the paste turns brown. Add the spices (red chilli powder, etc) and stir in for a minute.
- Now add tomato, coconut paste and the remaining pepper. Fry
for a while till the whole mixture loses all moisture. Now add the tomato paste.
- Add the chicken pieces and stir till all the chicken is well covered with
the masala.
- Add 1-2 water and keep covered for 10 minutes. You can add more water to get a gravy. Serve hot garnished with chopped coriander leaves.
- You can eat this with either roti or plain rice/dal.
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Cooking time: 25 minutes
Serves: 4
Courtesy of: Sunita
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