This recipe was got way back from my best friends mother. She is a very good cook, not only gave me the recipe but also made me cook it at her place the first time. The color makes it look hot and spicy, but it's not. It's yummy and saucy gravy!!! A must try recipe
Ingredients:
Chicken: 1 kg
Onions 3 large, finely chopped
Turmeric powder: 1/2 tbsp
Ginger paste 1 and 1/2 tbsp
Garlic paste: 1 and 1/2 tbsp
Nutmeg powder: 1/2 tbsp
Coriander leaves: 1/4 cup finely chopped
Salt to taste
Oil: 5 tbsp
Masala to Broil:
Cloves: 8 - 10
Mace: 1 and 1/2 blade
Poppy seeds: 1 and 1/4 tbsp
Sesame seeds(white):1 tbsp
Black peppercorns: 10- 15
Dry red chilies: 10-12
Dry coconut: 3/4 cup
Cumin seeds: 2 and 1/2 tsp
Green Cardamom: 4
Black Cardamom: 2
Caraway seeds: 1/2 tsp
Method:
First grate the coconut, keep aside. Heat a flat bottomed pan, add grated coconut, stir continuously for 4-5 minutes. Then add cloves, mace, black peppercorns, cumin seeds, caraway seeds,black cardamom and green cardamom.
Finally add poppy seeds and sesame seeds as the will broil fast. Stir till the coconut turns golden brown in color. Keep the masala in a plate and the place the pan back on the fire and broil the red chilies till they turn nice and red. They should be able to be crushed by hands. Keep aside to cool.
Grind all the broiled to a fine powder without adding water.
Now marinate the chicken pieces with 3/4 of the ground masala powder, mix well. Close and keep refrigerated or out for an hour.
Heat oil in a deep bottomed pan or a kadai, add the chopped onions and saute till the onions are translucent. Then add ginger- garlic paste and stir till the raw smell goes.
Add turmeric powder and the remaining ground masala and stir well.
In another pan add 1 tbsp oil and add the chicken pieces and keep turning till the pieces are browned on the sides.
Now add these chicken pieces to the masala being made and mix well till the masala is well smeared on the pieces.
Add half of the chopped coriander leaves and give it a good mix. Add a cup and half of water, stir well, check the seasoning and close the lid and cook for 10 minutes.
Check if the chicken is well cooked and keep stirring so that the masala will not stick to the bottom of the pan.
Once done transfer to a serving bowl and garnish with the remaining coriander leaves.
Serve hot with rotis, butter naan, chappati or rice.
Note: The quantity of water added can be changed if you need gravy. This is a semi dry chicken.
If you need a little bit of tanginess to the chicken you can squeeze a lime on the top, it gives a good taste.
Ingredients:
Chicken: 1 kg
Onions 3 large, finely chopped
Turmeric powder: 1/2 tbsp
Ginger paste 1 and 1/2 tbsp
Garlic paste: 1 and 1/2 tbsp
Nutmeg powder: 1/2 tbsp
Coriander leaves: 1/4 cup finely chopped
Salt to taste
Oil: 5 tbsp
Masala to Broil:
Cloves: 8 - 10
Mace: 1 and 1/2 blade
Poppy seeds: 1 and 1/4 tbsp
Sesame seeds(white):1 tbsp
Black peppercorns: 10- 15
Dry red chilies: 10-12
Dry coconut: 3/4 cup
Cumin seeds: 2 and 1/2 tsp
Green Cardamom: 4
Black Cardamom: 2
Caraway seeds: 1/2 tsp
Method:
First grate the coconut, keep aside. Heat a flat bottomed pan, add grated coconut, stir continuously for 4-5 minutes. Then add cloves, mace, black peppercorns, cumin seeds, caraway seeds,black cardamom and green cardamom.
Finally add poppy seeds and sesame seeds as the will broil fast. Stir till the coconut turns golden brown in color. Keep the masala in a plate and the place the pan back on the fire and broil the red chilies till they turn nice and red. They should be able to be crushed by hands. Keep aside to cool.
Grind all the broiled to a fine powder without adding water.
Now marinate the chicken pieces with 3/4 of the ground masala powder, mix well. Close and keep refrigerated or out for an hour.
Heat oil in a deep bottomed pan or a kadai, add the chopped onions and saute till the onions are translucent. Then add ginger- garlic paste and stir till the raw smell goes.
Add turmeric powder and the remaining ground masala and stir well.
In another pan add 1 tbsp oil and add the chicken pieces and keep turning till the pieces are browned on the sides.
Now add these chicken pieces to the masala being made and mix well till the masala is well smeared on the pieces.
Add half of the chopped coriander leaves and give it a good mix. Add a cup and half of water, stir well, check the seasoning and close the lid and cook for 10 minutes.
Check if the chicken is well cooked and keep stirring so that the masala will not stick to the bottom of the pan.
Once done transfer to a serving bowl and garnish with the remaining coriander leaves.
Serve hot with rotis, butter naan, chappati or rice.
Note: The quantity of water added can be changed if you need gravy. This is a semi dry chicken.
If you need a little bit of tanginess to the chicken you can squeeze a lime on the top, it gives a good taste.
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