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| Main ingredients | Curry leaves, Chicken on the bone, Green cardamoms, Coriander seeds, Cloves, Fennel seeds, Dried red chillies, Coconut oil, Madras onions, Garam masala powder, Lemon |
| Cuisine | Tamil Nadu |
| Course | Main course chicken |
| Prep time | 10-15 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup curry leaves (karuveppilai)
- 750 grams chicken, cut into 2 inch pieces on the bone
- 10-12 green cardamoms
- 2 tablespoons coriander seeds
- 6-8 cloves
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 5-6 dried red chillies (pandi chillies)
- 2-3 tablespoons coconut oil
- 1½ tablespoons crushed ginger-garlic
- 2-3 green chillies, slit
- 20-25 Madras onions, sliced
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- ½ lemon
- Fried curry leaves for garnish
Method
- Heat a pan, add green cardamoms, coriander seeds, cloves, fennel seeds, cumin seeds, black peppercorns and dried red chillies and dry roast till fragrant.
- Add curry leaves and sauté till they turn crisp. Transfer the mixture into a bowl and allow to cool slightly.
- Put all the roasted spices in a grinder jar and grind to a fine powder.
- Heat coconut oil in a pan, add crushed ginger-garlic and green chillies, mix well and saute for 1 minute.
- Add Madras onions, mix and sauté till translucent.
- Add chicken, mix and sauté on high heat for 3-4 minutes. Add turmeric powder and garam masala powder and mix well. Add ground masala and mix well.
- Add 1 cup water and mix. Add salt and mix well. Reduce heat to medium and continue to cook for 8-10 minutes or till the chicken is done.
- Squeeze the juice of lemon and mix well. Transfer into a serving bowl, garnish with fried curry leaves and serve hot.
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