This recipe is a dear one .the flavor of the curry is something else...
When the tadka is done..the whole place smells like a khau gulley!!!yummm
Ingredients
To Marinate
Chicken cut of small pieces-1 kg
Ginger Garlic paste -1 tbsp
Chilly powder -1 tsp
Salt to taste
To Grind
Green chilly 3
Coriander leaves and Pudina Leaves a fist full each
Jeera 1tsp
Garam Masala 1 tsp
Chilly powder 1/2 tsp
Coriander powder 1tbsp
Curry leaves one spring
Lemon juice 2 tbsp or 1 tbsp vinegar
Black Pepper powder 1 tsp
Tadka
Thin sliced garlic-4
Red chilly [stalks and seeds discarded]-4
Curry leaves four springs
A pinch of hing[optional]
Marinate the cleaned chicken pieces in the ingredients mentioned under To Marinate and keep aside for at least a couple of hours[if possible over night in the fridge]
Heat oil in a cooker and add the chicken and saute for a couple of minutes and add the ground paste and mix well.
Add half a cup of hotwater and mix well.Cover and cook or if you are as impatient as I am,cook it on pressure for one whistle...
Open the cooker once the pressure settles down.
Season accordingly.
Heat a tsp of oil and add the garlic and red chilly.Add the hing and curry leaves and pour over the chicken curry.
Cover tightly and keep for atleast 1/2 hour before serving.
Enjoy this curry leaf flavored chicken with pulao,rice,roti...I served it with idlis!!
When the tadka is done..the whole place smells like a khau gulley!!!yummm
Ingredients
To Marinate
Chicken cut of small pieces-1 kg
Ginger Garlic paste -1 tbsp
Chilly powder -1 tsp
Salt to taste
To Grind
Green chilly 3
Coriander leaves and Pudina Leaves a fist full each
Jeera 1tsp
Garam Masala 1 tsp
Chilly powder 1/2 tsp
Coriander powder 1tbsp
Curry leaves one spring
Lemon juice 2 tbsp or 1 tbsp vinegar
Black Pepper powder 1 tsp
Tadka
Thin sliced garlic-4
Red chilly [stalks and seeds discarded]-4
Curry leaves four springs
A pinch of hing[optional]
 |
| Not a great pic..but trust me on the taste |
Marinate the cleaned chicken pieces in the ingredients mentioned under To Marinate and keep aside for at least a couple of hours[if possible over night in the fridge]
Heat oil in a cooker and add the chicken and saute for a couple of minutes and add the ground paste and mix well.
Add half a cup of hotwater and mix well.Cover and cook or if you are as impatient as I am,cook it on pressure for one whistle...
Open the cooker once the pressure settles down.
Season accordingly.
Heat a tsp of oil and add the garlic and red chilly.Add the hing and curry leaves and pour over the chicken curry.
Cover tightly and keep for atleast 1/2 hour before serving.
Enjoy this curry leaf flavored chicken with pulao,rice,roti...I served it with idlis!!
 |
| Lunch for the boss----Kadipatha Murg Rassa,brown bread,sprout and carrot salad,Peanut curd kadhi |
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