Ingredients
Chicken, 750 g
Lime juice, from one small lemon
For marinade
Garlic (finely chopped), 1 tbs
Ginger (finely chopped), 1 tbs
Green chill, 5 nos.
Coriander leaves (finely chopped), 3 tbs
Mint leaves (finely chopped), 2 tbs
Turmeric powder, 1 tsp
Homemade pepper powder, ½ tsp
Garam masala, ½ tsp
Salt, to taste
Onion (finely sliced), 300 g
Mustard seeds,1 tsp
Ginger and garlic (minced), ½ tsp each
Curry leaves, a few
Small tomato (finely chopped), 2 nos.
Turmeric powder, ½ tsp
Coriander powder, 1 tbs
Chili powder, 1 tsp
Garam masala, 1 tsp
Salt, to taste
Water, 1 ½ cups
Oil, ¾ cup
Coriander leaves (chopped), a little
Preparation
- Grind all the marinade ingredients into a fine paste.
- Wash the chicken with water, lime juice, and salt. Marinate and set aside for 30 minutes.
- Heat oil in an iron pan or saucepan.
- Add the sliced onion and fry until golden brown, then set aside.
- Fry the marinated chicken in the oil in two or three batches until half cooked and set aside.
- Take the spices in a bowl and set aside.
- In another pan add two tablespoons of the (used or fresh) oil and add mustard seeds.
- Once it pops, lower the flame and add ginger, garlic, curry leaves, and sauté for a few seconds or until fragrant
- Add spices and sauté for another few seconds.
- Add tomato, salt, and sauté on medium flame until the tomato is cooked.
- Mix in fried chicken and fried onion.
- Add hot water and cook in a covered pan until the chicken is well done and the gravy thickens.
- Stir occasionally to avoid burning.
Garnish with coriander leaves and serve hot. Enjoy with chappati or rice.
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