Wednesday, January 12, 2011

Chettinad Chicken

  • 1 lb chicken (with bones)
  • 1/2 cup Yogurt whisked
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Peppercorns freshly crushed
  • 1 cup Onion finely chopped
  • 1 cup Tomatoes chopped
  • 1 tsp Garam masala
  • 1/4 tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 2 tbsp Coriander chopped
  • 4 tbsp Oil
  • Salt to taste

  1. Clean the chicken and put in a bowl.
  2. Add yogurt, 1 tbsp ginger garlic paste, pepper and half of salt and mix well.
  3. Close the lid and marinate for atleast 1 hour.
  4. Heat a pressure cooker add oil, when hot add mustard.
  5. When mustard splutter add onions and fry till golden brown.
  6. Add tomatoes, garam masala, turmeric and 1 tbsp ginger garlic paste, fry till oil leaves the sides.
  7. Add curry leaves and the marinated chicken, mix them well.
  8. Add salt to the curry, mix it and close the lid.
  9. Pressure cook for 2-3 whistles.
  10. Remove from heat and leave untouched until pressure is released.
  11. Stir along with coriander leaves and transfer to bowl.
  12. Enjoy the flavour of chicken, pepper and curry leaves.
  13. Serve hot with rice, chapati, naan, etc..

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