Followed my old notes I took from a cooking show. Thanks to that chef & recipe. Pour oil in a hot pan and temper with cumin seeds and cloves, cinnamon, cardomomAdd very finely chopped onions (1/2) and saute until brownAdd a pinch of salt and add chopped green chillies (1) Add ginger-garlic-coriander paste 1tbspSaute them well and add a pinch of turmeric and fry for 30 secAdd 3 small tomatoes very finely choppedCover and cook this for couple of minsWhen the tomato is almost cooked, add 1tbsp red chilly powder and 2Tbsp Coriander powderSaute all until oil oozesAdd the cut chicken (may be a cup) and fry for a min so the gravy coats the chicken wellNow cover and cook the mixture for 10 mins on medium flameOccasionally make sure it is not sticking to the bottom but dont stir too muchWhen the chicken is done and more oil oozes out, coarse grind 1sp whole pepper corns and mix to the curry. Ready pepper powder does not do the magicCover and cook for 1 more minGarnish with cilantro leaves and serve hot with pulka or chapathi or rice 3 small tomatoes very finely chopped
@Sar this is what I could do from here for you, thanks for this tasty gravy, we all liked it. Marinate the chicken pieces in the ground masala at least for an hour
The spice list consists of dried red chilis, coriander, cumin, fennel, black pepper, cloves, cardamom and a special one called kalpasi or black stone flower
Remove from fire. Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. As the name suggests, the main ingredient is black pepper itself
Season the chicken with salt and pepper and coat in sauce. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper
This is a chicken leg roast recipe which you can find commonly in Chettinad hotels and restaurants. Once chicken is cooked, remove lid, increase pan heat and fry until chicken is dry and roasted
My mom used to make this Gujarati dish of peppers and crispy dry roasted chick pea flour. It is a great way use deliciously crunchy bell peppers in a tasty, flavorful Indian preparation
Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven. This is another recipe I received in an email from Fine Cooking in their "Make It Tonight" series
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