New Update
| Main ingredients | Chicken on the bone, Turmeric powder, Ghee, Cumin seeds, Fennel seeds, Green cardamoms, Black peppercorns, Cloves, Star anise, Fenugreek seeds, Coriander seeds, Bedgi dried red chillies, Cinnamon, Curry leaves, Ginger, Garlic, Onions, Scraped fresh coconut, Tamarind pulp, Fresh coriander leaves |
| Cuisine | Mangalorian |
| Course | Main course chicken |
| Prep time | 50-55 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2-inch pieces on the bone
- Salt to taste
- ½ teaspoon turmeric powder
- 4 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4-5 green cardamoms
- 10-12 black peppercorns
- 4-5 cloves
- 2 star anise
- ¼ teaspoon fenugreek seeds
- ¼ cup coriander seeds
- 10-12 bedgi dried red chillies
- ½ inch cinnamon
- 4 sprigs of curry leaves
- 1 inch ginger, roughly chopped
- 10-15 garlic cloves
- 3 medium onions, sliced
- 1½ cups scraped fresh coconut
- 1 teaspoon tamarind pulp
- 2-3 tablespoons chopped fresh coriander leaves
- Fresh coriander leaves for garnish
- Neer dosa for serving
Method
- Take chicken pieces in a bowl, add salt and turmeric powder and mix well. Set aside to marinate for 30 minutes.
- Heat 1 tablespoon ghee in a small non-stick pan, add cumin seeds and once they start to change colour, add fennel seeds, green cardamoms, black peppercorns, cloves, star anise, fenugreek seeds, coriander seeds, dried red chillies and cinnamon, mix and sauté on medium heat for 2-3 minutes.
- Add 2 sprigs of curry leaves, mix and sauté for 1 minute more. Transfer the mixture into a bowl and allow to cool completely.
- Add 1 tablespoon ghee in the same non-stick pan, add ginger, garlic and 1 onion, mix and sauté till light golden brown. Transfer into another bowl and allow to cool.
- Add coconut to the same pan and roast on medium heat till golden brown. Take the pan off the heat and allow to cool.
- Transfer the sauteed spice mixture into a grinder jar, add onion mixture and tamarind pulp and grind to coarse mixture.
- Heat 2 tablespoons ghee in a big non-stick kadai, add 2 sliced onions and sauté till light golden brown. Add 2 sprigs curry leaves, mix and sauté for 30 seconds.
- Add marinated chicken, mix and sear on high heat for 5-6 minutes.
- Add ground mixture and mix well. Add 1 cup water and mix well. Cover and cook on medium heat for 10-15 minutes.
- Add roasted coconut, mix well and cook for 1 minute more.
- Add coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot with neer dosa.
Advertisment
