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| Main ingredients | Chicken on the bone, Turmeric powder, Ginger-garlic paste, Yogurt, Scraped fresh coconut, Fresh coriander leaves, Fresh mint leaves, Green chillies, Spinach leaves, Mustard seeds, Cumin seeds, Fennel seeds, Cloves, Cinnamon, Curry leaves, Onions, Ginger strips |
| Cuisine | Tamil Nadu |
| Course | Main course chicken |
| Prep time | 25-30 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- ½ teaspoon turmeric powder
- 1½ tablespoons ginger-garlic paste
- Salt to taste
- ½ cup yogurt
- 1 cup scraped fresh coconut
- 1 cup roughly chopped fresh coriander leaves
- ½ cup fresh mint leaves
- 3 green chillies
- 20-25 spinach leaves
- 2-3 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds (saunf)
- 3-4 cloves
- ½ inch cinnamon
- 10-15 curry leaves
- 3 medium onions, finely chopped
- Thin ginger strips for garnish
Method
- Take chicken in a large bowl, add turmeric powder, ginger-garlic paste, salt and yogurt and mix well. Set aside for 15-20 minutes.
- To make the paste, put coconut in a grinder jar, add coriander leaves, mint leaves, green chillies, ¾ cup water and spinach leaves and grind to a smooth and thick paste.
- Heat oil in a deep earthen pot, add mustard seeds and let them splutter. Add cumin seeds, fennel seeds, cloves, cinnamon and curry leaves, mix and saute till fragrant.
- Add onions, mix and saute till translucent.
- Add marinated chicken, mix and sauté on high heat for 4-5 minutes. Reduce heat to medium, cover and cook for 5-6 minutes.
- Add ground paste and mix till well combined. Rinse the grinder jar with ½ cup water and add. Mix, cover and cook for 10-15 minutes.
- Switch the heat off, transfer the chicken into a serving bowl, garnish with ginger strips and serve hot.
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