Ingredients
Chicken -250gm
Onion -100gm
Tomato -50gm
Green chilli -30gm
Garlic -15gm
Ginger -15gm
Bay Leaf – 3 nos
Coconut Paste -25gm
Turmeric Powder -5gm
Coriander leaves -1bunch
Salt -to taste
Potatoes -125gm
Chef of the day: Nischal Chandra(BCTCA 1st sem)
To Roast & Grind
Dry red chillies -20gm
Coriander seeds -25gm
Raw rice -15gm
Black pepper corns -15gm
Cumin seeds -15gm
Fennel seeds -10gm
Poppy seeds -15gm
Channa dal -15gm
Cinnamon -15gm
Cloves -10gm
Cardamon -10gm
Dry Coconut -25gm
For Tempering
Oil -45ml
Mustard seeds -10gm
Bay Leaf -10gm
Curry leaves -1 sprig
Procedure:
- Wash and marinate chicken with chilli powder, turmeric powder, salt and mix everything well, cover and keep aside.
- Heat a pan, dry roast all the dry ingredients, Cool for 15-20 mins and grind it to a coarse paste.
- Heat oil in a pan, add mustard seeds allow to pop, then add bay leaves.
- Add ginger garlic paste & curry leaves and stir fry for a minute.
- Now add finely chopped onions and sauté till golden brown.
- Add chopped tomatoes and sauté until it turns soft.
- Add marinated chicken, ground masala paste, salt and cook on a medium flame.
- Add coconut paste, adjust water to desired consistency then cook till chicken gets soft and tender.