For Marination

Chicken 500gm
Curd 3 tbsp
Salt as per taste
Chilli powder 1tsp
Garam masala 1tsp
Ginger garlic paste 1/2 tsp
(Marinate the chicken for 1 hour minimum)

For Masala powder
Dhaniya seeds 4tbsp
Peppercorn 1tbsp
Jeera 1 tbsp
Saunf 1tbsp
Garlic 4 pods
Tamarind a small pinch
Red chili 10number(depends upon the spice)

Dry roast all the ingredient except garlic and tamarind, off the stove and add garlic and tamarind and grind into the powder then add water of 2 tbsp and bring to a coarse paste.

For Roasting
Ghee  5 tbsp
Onion 2 medium chopped
Curry leaves hand full
Salt as per taste
Water 250ml approx two cups

In a pan add 1 tbsp ghee, marinated chicken and saute for 2 mins.
Pour water and cover with the lid and cook until 3/4th is done.
Transfer it in another bowl

Again add remaining ghee, onion, curry leaves, and roast until golden brown.
Now add the paste and mix well.
Now add chicken along with the water and cook for 10mins in slow flame.
Once the gravy is reduced add ghee 1tbsp and roast well.

Serve hot with Rasam and Rice.

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