While looking for various chickens
recipe, I found this spicy and tongue twisting recipe.
The outcome was so delicious and it’s easy
making. Let’s we share…
Ingredients
:-
·
Chicken
(boneless) – 250 g
·
Black
pepper/Milagu – 3 tsp.
·
Fennel
seeds/Soambu – 2 tsp.
·
Cumin
seeds/Jeeragam – 2 tsp.
·
Onion
(chopped) – 1 cup
·
Ginger
– 1″ piece
·
Garlic
– 6 cloves
·
Salt
– 2 tsp. (adjust to your taste)
·
Turmeric
powder – 1/2 tsp.
·
Water
– 1/2 to 3/4 cups
·
Tomato
(chopped) – 1/2 cup
·
Curry
leaves – 2 spring
·
Fresh
corriander/Cilantro/Kottha malli – handfull
·
Lime
– a small piece
How
to make :-
1. Clean the chicken and cut into medium size pieces.
2. Keep a dry wok on the stove in medium flame and Add the black pepper and
fennel seeds. Dry roast them until the pepper gives a popping sound and the
fennel seeds turn slightly golden (around 8 minutes).
3. Once the fennel seeds turn golden and the black pepper release the
roasted aroma, add cumin seeds. Roast until the cumin seeds release a nice
flavorful smell (identifiable by the slightly enlarged size of the cumin
seeds). Cumin seeds gets roasted very quickly. Takes about 2-3 minutes. Once
done switch off the stove.
4. Cool down the roasted spices. Wash and chop the onion and tomato. Peel
the garlic cloves and remove the ginger skin. Grind them together without adding water. We do not need a smooth paste, blend just until you do not
see any big chunks of garlic/ginger. Keep the ground ginger-garlic paste aside.
5. Once the roasted spices are cooled to room temperature, grind (crush)
them in the mixie for few seconds. Again, we do not need a nice powder. We need
a coarsely ground powder. Whir them for about 5 seconds.
6. Keep a dry wok on the
stove in medium flame. Pour the oil in it and let it get heated for two
minutes. Add the chopped onions. Sauté the onions nicely until they become
translucent. Takes about 7-10 minutes.
7. Once the onions turn translucent and slightly golden, add the ground
ginger-garlic paste. Mix well and cook for 3 minutes, until the ginger-garlic
paste lose their raw smell.
8. Once the ginger-garlic paste release a nice aroma, add the cleaned
chicken pieces. Mix them well and Sauté the chicken for 5 minutes, until they
turn pale.
9. Once the chicken turn pale releasing it’s juice, add salt and turmeric
powder. Mix well.
10. Add water (1/2 to 3/4 cup should do fine. Just up to the level of the
chicken) and mix well. Close the wok with a lid and cook the chicken. Once the
chicken is cooked (takes about 10-12 minutes), open the lid and mix the content
well. Cook without the lid until the chicken absorbs almost all the sauce
(water).
11. Once the chicken absorbs all the water, sauté the chicken nicely for 2
minutes and add the chopped tomatoes. Mix well and cook for 2 minutes (until
the tomatoes turn soft and mushy).
12. Squeeze the lime juice from the lime and Mix well. Then add the powdered
spices and Mix well again.
13. Cook for 5 minutes. Then add curry leaves and finely chopped coriander
leaves. Close the lid and reduce the flame to low (sim) and leave it closed until the
tomato juice is completely absorbed by the chicken. Once the chicken turns dry,
switch off the flame. [Do not have the chicken too much on the stove since
it’ll turn very hard. Switch off flame once it turns to dry consistency]
Thank’s for ‘Cooking Jingalala’
for share this wonderful recipe… I’m sharing your recepi on my blog.. Thank’s
again.
