| Ingredients |
| 1 |
Chicken |
: |
1 Kg |
|
Turmeric Powder |
: |
1/4 Tsp |
|
Lemon Juice |
: |
1/2 Portion |
|
Chilly Powder |
: |
1 Tspn |
|
Salt |
: |
Needed |
| 2 |
Oil |
: |
4 Table Spoon |
| 3 |
Onion |
: |
2 , Slice Thin |
| 4 |
Shallot |
: |
10 Nos |
| 5 |
Garlic |
: |
10 Nos |
| 6 |
Ginger |
: |
1 1/2 Inch |
| 7 |
Fenugreek Seeds |
: |
1 Tsp |
| 8 |
Mustard Seed |
: |
1 Tsp |
| 9 |
Cumin Seed |
: |
1 Tsp |
| 10 |
Turmeric Powder |
: |
1/2 Tsp |
| 11 |
Pepper Powder |
: |
1 1/2 Tsp |
| 12 |
Kashmiri Chilly Powder |
: |
1 Tsp |
| 13 |
Chilly Powder |
: |
2 Tsp |
| 14 |
Curry Leaves |
: |
2 Springs |
| 15 |
Coconut Milk |
: |
1/4 Cup Coconut
Milk |
| Preparation |
| 1 |
Clean the
chicken and marinate it with salt , turmeric and chilly powder |
| 2 |
Heat a
kadai and add oil. |
| 3 |
Put onion
and salute it well till the onion become golden color |
| 4 |
Wait until the onion slices have deep golden brown color. |
| 5 |
When the onion comes to golden brown color keep it
aside |
| 6 |
Take a
grinder and add 4 to 14 ingredients , and grind to a smooth paste (please
don't add water) |
| 7 |
Pour
coconut milk to the grinder, mix it with the smooth paste. |
| 8 |
Then
add to the kadai (use same kadai and
oil used for onion fry) salute for 5 minutes |
| 9 |
Add chicken and mix it well and cover it with a lid in small flame for 1/2 an
hour (every 7 minutes slate it )for
the chicken cooks well |
| 10 |
When
water will dry add fried onion. Wait till the gravy become dry. |
