This recipe is from my MIL and one of our family's favorite chicken recipe.
I like the way it looks and the color - much different from most of the chicken recipes which are brownish red in color.
It has that authentic flavor and color. Tastes great with rice or roti.
The ingredients list might look pretty long, but if you have all the ingredients ready, the process is pretty simple.
|Ginger||2-3 inches piece|
|Cumin seeds/Jheera||1 tbsp|
|Coriander seeds/ Dhaniya||1 tbsp|
|Cinnamon||1/2 inch piece|
|Turmeric powder||1/2 tsp|
|Dry grated coconut||1 tbsp|
|Black Pepper corns||1 tbsp|
|Cilantro(finely chopped)||2 tsp|
|Lemon juice||1 tbsp|
Finely chop the onions.
Chop the ginger in to small pieces.
Wash the chicken thoroughly with water and keep it aside to drain the water.
In a pan, dry roast ginger, garlic, cumin seeds, coriander seeds, cloves and cinnamon. Let them cool. In the same pan dry roast the curry leaves until they turn little dry and become dark in color. Now add dry coconut and fry for few seconds and let them cool.
In a blender make a paste of all the roasted ingredients, pepper and green chillies. You can use a spice grinder to grind all the dry stuff and then add it to the ginger and garlic and blend in a blender.
Now add oil to the pan and fry th onions with lil salt until they turn golden brown.
Now add the chicken and cook until it is half done.
Add the prepared masala to the chicken, adjust the salt and mix until all the chicken is coated with the spices mix.
Cover the pan with a lid and let the chicken cook well with the spices.
When the chicken is well-cooked, turnoff the stove and add lemon juice. Garnish with finely chopped cilantro.
Suggestions: Vegetarians can substitute chciken with tofu or paneer.