Friday, March 26, 2010


Whole chicken (with bones)1 (cut into medium sized pieces)
Tomatoes medium sized2 (cut into cubes)
Green chillies6
Ginger garlic paste2 tsp
Curd 1/2 cup
Red chilly powder1 tsp
Turmeric 1/4th tsp
Salt to taste
Coriander/ cilantro1/2 bundle
Curry leavesfew
Red food colour (optional)1 pinch (dilute in 1tbsp of water)
Oil5 tbsps

  • Wash chicken and drain the water. 
  • In a food processor/mixer jar put tomatoes, green chilles, coriander leaves, ginger and garlic paste, curd, red chilly powder, turmeric and salt and grind into paste.
  • In a mixing bowl put the chicken, food color(optional) and above paste and combine well. Make sure that chicken is well coated.
  • Place it into refrigerator for a minimum of 2hrs.
  • Heat oil in frying pan. Add curry leaves and fry till they become a little withered.
  • Now add chicken and mix well. When it starts boiling cover with lid and cook on medium heat. Give a stir in between. 
  • When chicken is cooked. Remove the lid and keep stir til chicken is dry. Off the flame.
  • Serve with Rice and Sambar.

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