Tuesday, August 17, 2010


Whole Chicken/ Chicken with bones1kg
Onions choppedone and half cup
Tomatoes choppedone cup
Green chillies6-8 split
Curry leavesfew
Ginger and garlic paste3tbsp
Coriander leaves1/2cup
Red chilly powder2tsp
Salt to taste
Garam masala paste2tbsp

Ingredients for garam masala paste:

Cinnamoninch piece
Coriander seeds2tsp
Poppy seeds2tsp
Dry coconut powder2tbsp

  • In a mixer, put all the above ingredients and grind into powder and then add water and make into  paste.
       This masala can be stored in refrigerator for couple of days.
  • Clean and wash the chicken for 2-3times in cold water. Mix 1/2tsp of turmeric and 2tbsp of curd / vinegar, to avoid poultry smell. Before cooking rinse the chicken.
  • Heat 4-5tbsp of oil. Fry onions, green chillies, turmeric and curry leaves, till onions are translucent  
  • Add ginger garlic paste and fry 2-3mins.
  • Add tomatoes and cook until tomatoes are soft. At this stage add chilly powder, garam masala and salt and fry for a minute.
  • Now add rinsed chicken and mix,  till all the masala coated to chicken. Cover with lid and  cook on high flame for 5mintues or till chicken water evaporates.
  • Add glass to glass and half of water, chopped coriander leaves and cover with lid and cook on medium flame until chicken is cooked.
  • Off the flame when chicken is semi watery (as shown in picture). It is a right consistency to serve with garelu or wadalu. If serving with rice cook the chicken for another 5 minutes or till gravy thickens.


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