Friday, June 13, 2014


Chicken-500 gms
Ginger garlic paste-3 tsp
Green chillies-2 (slightly slit)
Onion-2 big (thinly sliced)
Tomato-1 big(cut into small cubes)
Curd-2 tsp
Chilli powder-2 tsp
Coriander powder-2 tsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Lemon juice-2 tsp
Garam masala powder-1/2 tsp
Oil-3 tbsp

For grinding:
Coconut-1/2 cup
Poppy seeds-1 tsp
Cashew nuts-optional

1.Wash the chicken and keep it aside.
2.Pour oil in a pressure cooker and add onion and ginger garlic paste and saute well.
3.To this add green chillies and when onion turns golden brown,add tomato.
4.Add chilli powder,coriander powder and garam masala powder.
5.Now add salt,mint leaves,coriander leaves,lemon juice and curd and mix well.
6.Let it cook well till the oil comes out from the masala.
7.Now add the chicken to it and mix well.
8.Add little water and pressure cook for 1 whistle.
9.Grind the items under grinding to a fine paste.
10.Add the grounded paste to the chicken and let it boil for 4 to 5 minutes.
11.Serve it hot with chapati,parotta,Ghee rice,Idiyappam etc.

1.If tomato and curd itself is sour,do not add lemon juice.
2.Garam masala powder is a grounded powder, home-made with cinnamon,cloves,cardamom with
1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.This powder is used in all the items where I have mentioned garam masala powder.
4.It has a longer shelf life when stored in a dry airtight container.
5.Can try the same recipe with mutton too.
6.Vegetarians can substitute with potatoes.

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