DEAR VIEWERS
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Ingredients:
Country Chicken 300g
Shallots 75 gms peeled
Curry leaves a fistful
Coriander leaves, a fistful
Garlic cloves 15 gms
Ginger20 gms
Coriander powder roasted 2 tbsps
Turmeric 1 tsp
Pepper powder 1 tsp
Cold compressed groundnut oil 2tbsp
Castor oil 1 tsp
Cloves 6
Red chilly powder 1tsp
Cinnamon 2 inches
Star anise 1
Cardamom 2
Fennel seeds 1 tsp
Bay leaves 2
Procedure:
Grate the ginger and garlic
Chop the shallots
Wash the chicken chunks thoroughly
Heat the pressure pan with 2 tbsps oil
Add fennel seeds to fry.
Add cinnamon, bay leaves, cloves, cardamom and star anise. Fry until the flavour burst out.
Add shallots, curry leaves, ginger garlic grates
Add turmeric, coriander powder and red chilly powder.
Add the chicken chunks and saute for few seconds until the chunks turn pale and shrivelled.
Add tomato dices and saute for 5 seconds on low heat.
Add salt and 100 ml water.
Stir well.
Cover and place the weight.
Allow three whistles and simmer for five minutes.
Turn off the heat.
Wait for cooling.
Open the lid.
Turn on the heat.
Add castor oil. The country chicken is to be cooled before we eat.
Saute for three to five minutes on low heat.
Add coriander leaves.
Add the reserved half tsp pepper as a final touch.
Saute until the chunks turn succulent and sumptuous.
Turn off the heat and transfer to the serving bowl
It is very tasty with hot chappathis, Rotis.
It suits with hot steamed rice too.
This is a versatile dish.
DO WATCH THE NEW VIDEO IS NOW ON LIVE
Ingredients:
Country Chicken 300g
Shallots 75 gms peeled
Curry leaves a fistful
Coriander leaves, a fistful
Garlic cloves 15 gms
Ginger20 gms
Coriander powder roasted 2 tbsps
Turmeric 1 tsp
Pepper powder 1 tsp
Cold compressed groundnut oil 2tbsp
Castor oil 1 tsp
Cloves 6
Red chilly powder 1tsp
Cinnamon 2 inches
Star anise 1
Cardamom 2
Fennel seeds 1 tsp
Bay leaves 2
Procedure:
Grate the ginger and garlic
Chop the shallots
Wash the chicken chunks thoroughly
Heat the pressure pan with 2 tbsps oil
Add fennel seeds to fry.
Add cinnamon, bay leaves, cloves, cardamom and star anise. Fry until the flavour burst out.
Add shallots, curry leaves, ginger garlic grates
Add turmeric, coriander powder and red chilly powder.
Add the chicken chunks and saute for few seconds until the chunks turn pale and shrivelled.
Add tomato dices and saute for 5 seconds on low heat.
Add salt and 100 ml water.
Stir well.
Cover and place the weight.
Allow three whistles and simmer for five minutes.
Turn off the heat.
Wait for cooling.
Open the lid.
Turn on the heat.
Add castor oil. The country chicken is to be cooled before we eat.
Saute for three to five minutes on low heat.
Add coriander leaves.
Add the reserved half tsp pepper as a final touch.
Saute until the chunks turn succulent and sumptuous.
Turn off the heat and transfer to the serving bowl
It is very tasty with hot chappathis, Rotis.
It suits with hot steamed rice too.
This is a versatile dish.
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