Chicken – 1 kg Cut medium pieces
Lemon juice – 2 tbsp
Ginger garlic paste – 1 tbsp
Coriander powder – 2 tbsp
Turmeric powder – 1/2 tsp
Chilli powder – 2 tbsp
salt to taste
MASALA preparation:
Oil – 1 tbsp
Ginger garlic paste – 1 tbsp
Cumin seeds – 1 tsp
Onion – 1
Fennel seeds – 2 tbsp
Tomatoes – 2 {chopped}
SEASONING preparation:
Oil – 1 tbsp
Dry red chillies – 3
Curry leaves – 3 tbsp
Onion – 1 {sliced very thin}
Crushed pepper – 1 tsp
Garam masala powder – 1 tsp
preparation:
1. Wash and drain the chicken.
2. Combine all the marination ingredients in a bowl and add the chicken pieces and marinate for a minimum of 30 minutes.
3. In a pan, heat oil and add fennel and cumin seeds.
4. Add onions and saute till soft.
5. Add ginger garlic paste and saute for a few minutes.
6. Add tomatoes and saute till oil starts oozing.
7. Add the marinated chicken and cover and cook till chicken is done.
8. As this is a dry preparation, no need to add water as chicken gets cooked in its own juice.
9. In another pan, heat oil and add red chillies, followed by curry leaves and onion.
10. Fry till onion turns brown.
11. Add crushed pepper and garam masala and saute till you get a nice aroma.
12. dd this mix to the cooked chicken and combine well.
13. Serve hot with rice, appam, parotta, roti etc… (214)
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