INGREDIENTS
Chicken – 500
gms boneless cut into small pieces
Onion
(chopped) – 2
Ginger and garlic (grated) – 2 tbsp each OR Ginger garlic paste - 1 tbsp
Green chilly
(slit) – 1
Black pepper
(crushed) – 1¼ tbsp
Garam masala
– 1 tsp
Fennel
powder – 1 tsp
Turmeric
powder – ¼ tsp
Juice of
half a lemon
Salt
Tomato puree
– 2 tsp
Curry leaves
Coconut oil
Chopped coriander leaves for garnish
METHOD
Wash the chicken pieces by adding a tsp of turmeric and little salt. Heat oil in
a pan and add chopped onions and little salt and let it brown. Add grated ginger
and garlic OR ginger garlic paste, slit green chili and curry leaves. Let it cook until the raw smell
goes. Add crushed pepper, turmeric powder, garam masala, fennel powder and cook
for about 3 mins. Add tomato puree and mix well. I have used tomato puree for this recipe but my mother adds chopped tomatoes. If you prefer tomatoes then use one small sized tomato and chop it into small cubes. Add the chicken pieces and squeeze in the lemon and add the required salt. Combine
everything well. Add about half a cup
of water and let it boil. Reduce the heat once it starts boiling, cover and cook the
chicken for about ten minutes or until done stirring in occasionally in between if needed and add little
water if the masala sticks to the pan. Once the chicken is done, heat coconut
oil in a tadka pan, add curry leaves, switch off the heat and pour this on the
chicken. Serve hot.
