Thursday, April 23, 2009
Broiler chicken : 600 gms (good pieces)
Ginger-garlic paste : 1 Tbsp each
Curds : 150 ml
Vinegar : 1 Tbsp
Salt : 2 tsp
Chilli powder : 1 tsp
Haldi/Turmeric powder : 1/2 tsp
Large onions : 2 Chopped and ground coarsely in a mixie
Ginger garlic paste : 1 Tbsp each
Coriander/dhania powder : 1 Tbsp
Pepper : 2 Tbsp pepper corns freshly powdered
garam masasla powder : 1 tsp
Green chillies (slit) : 4
Tamarind lime size : soak in water and extract thick juice
Curry leaves(karbev) : 10 to 15
Refined oil : 6 Tbsps or 100 ml
Salt : 1 tsp ( adjust salt)
For seasoning : Coconut oil, 1 tspfull mustard seeds ,2 dry red chillies and few curry leaves.
Mix the items under (A) and marinate the chicken pieces in it for 1 hour.
Take a thick pan and pour the oil into it. Keep on stove and when hot add the ginger-garlic paste and saute.When the raw smell goes, add the onion paste and saute, add the the garam masala, pepper, dhania powders,slit green chillies and karbev leaves next and saute well. Keep turning till the mixture is fried nicely and oil is leaving the sides of the mixture. Add salt and the marinated chicken pieces, pour the tamarind juice. Mix well and cover and allow to cook adding very little water to help in cooking the chicken pieces. Instead of water you can also use 1/2 cup of coconut milk for cooking the chicken in the gravy. This enhances the taste of the curry.The chicken pieces should cook well in about 15 minutes. Finally season with the seasoning items and decorate with chopped coriander leaves . Serve hot with chicken biryani.This is a spicy Southie Indian chicken curry.
Posted by Grandma Lilly -