Ingredients:
Method:
Peal the onion and garlic. If they are big cut into two. Cut the tomatoes.
Wash and clean the chicken.
Heat oil in a cooker pan or a thick bottomed vessel. Season with split urudh dhal, fenugreek seed, red chilli, spices and curry leaves. Add the onions and garlic and sauté briskly on high flame.
Add the Chicken and toss well. Close and cook and stir ocassionaly. Add a little water as the chicken itself will let out water. Add the tomatoes.
When the chicken is cooked almost add the chilli powder turmeric powder dhania powder and salt. If needed add a little water.
When the chicken is completely cooked add little tamarind water.
Grind the coconut, Kasa kasa and Jeeragam into a paste with little water.
When the chicken is completely done check for salt and spice and pour this coconut paste an bring it to a boil. Serve for Biriyani, Rice or chapathi.
Note: If the chicken is hard the you may pressure cook and then add tamarind water. You can also avoid or lessen the quantity of coconut if you are diet conscious. You can also add few cashews to make it mire thick and rich. In this case add little more chilli powder as the cashew may take out the spiciness.
- Chicken - 1/2 kg
- Small onions - 1/2 cup
- Garlic - 5 to 6 pod
- Tomato - 1
- Tamarind - small ball
- Coconut - 1/4 cup
- Kasa kasa - 1 sp
- Jeera - 1/2 sp
- Oil - 2 tb sp
- Cinnamon - 1" stick
- Bay leaf - 1
- Curry Leaves
- Split urudh dhal
- Fenugreek - 1/2 sp
- Red chilli - 2
- Chilli powder - 2 sp
- Dhania powder - 1 sp
- Turmeric powder - 1/2 sp
- Salt to taste
Method:
Peal the onion and garlic. If they are big cut into two. Cut the tomatoes.
Wash and clean the chicken.
Heat oil in a cooker pan or a thick bottomed vessel. Season with split urudh dhal, fenugreek seed, red chilli, spices and curry leaves. Add the onions and garlic and sauté briskly on high flame.
Add the Chicken and toss well. Close and cook and stir ocassionaly. Add a little water as the chicken itself will let out water. Add the tomatoes.
When the chicken is cooked almost add the chilli powder turmeric powder dhania powder and salt. If needed add a little water.
When the chicken is completely cooked add little tamarind water.
Grind the coconut, Kasa kasa and Jeeragam into a paste with little water.
When the chicken is completely done check for salt and spice and pour this coconut paste an bring it to a boil. Serve for Biriyani, Rice or chapathi.
Note: If the chicken is hard the you may pressure cook and then add tamarind water. You can also avoid or lessen the quantity of coconut if you are diet conscious. You can also add few cashews to make it mire thick and rich. In this case add little more chilli powder as the cashew may take out the spiciness.
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