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| Main ingredients | Chicken on the bone, Red chilli paste, Ginger-garlic paste, Red chilli powder, Lemon juice, Turmeric powder, Onions, Curry leaves, Tomatoes, Coriander powder, Tamarind pulp, Garam masala powder, Crushed black peppercorns, Fresh coriander leaves |
| Cuisine | Tamilnadu |
| Course | Main course chicken |
| Prep time | 3-4 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- 1 tablespoon red chilli paste
- 1 tablespoon ginger-garlic paste
- ¾ teaspoon red chilli powder
- ¾ tablespoon lemon juice
- ¾ teaspoon turmeric powder
- Salt to taste
- 4 tablespoons oil
- 2 medium onions, chopped
- 10-12 curry leaves
- 2 medium tomatoes, finely chopped
- 1½ teaspoons coriander powder
- ¾ tablespoon tamarind pulp
- ¾ teaspoon garam masala powder
- 1 teaspoon crushed black peppercorns
- 1½ tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Parotta for serving
Method
- Take chicken pieces in a bowl, add red chilli paste, ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt and mix well. Keep the bowl in the refrigerator to marinate for 3 hours.
- Heat 2 tablespoons oil in a deep non-stick pan, add marinated chicken pieces, mix and sauté on high heat for 5-6 minutes. Drain and set aside on a plate.
- Add remaining oil to the pan, add onions, mix and sauté till brown. Add curry leaves and mix well. Add tomatoes, salt and coriander powder, mix and cook till oil leaves the masala.
- Add chicken pieces and mix well. Add 1½ cups water and mix well. Cover and cook on medium heat for 6-8 minutes.
- Add tamarind pulp, garam masala powder, crushed peppercorns and coriander leaves and mix well. Cover and cook for 4-5 minutes.
- Transfer the chicken into a serving bowl, garnish with coriander sprig and serve hot with parottas.
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