Wednesday, 18 July 2018


The aroma of roasted garlic in melted butter in the Chicken Fry is so captivating with its powerful notes that is a flavour booster in the Curry. It has the power to liven up any meal and treat most common ailments. 

Garlic treats heart ailments. It is a  blood purifier.  It lowers cholesterol levels. It regulates blood pressure and blood sugar levels, It has antifungal and antibacterial properties.

How to make?


Country Chicken  1/2 kg
Shredded coconut half
Shallot 30 peeled off and chopped
Green Chilly 1 split
Curry leaves 25 pcs
Tomato half
Poppy seeds 1 tsp soaked in water
Mace 1 pc
Cinnamon sticks 2
Star anise 1
Bay leaf 1
Ginger grates 1 tbsp
Garlic pods 10 pc grated
Butter 1 tbsp
Fennel Seeds 1 tsp
Turmeric 1/2 tsp
Red Chilly powder 1/2 tsp 3/4 tsp
Dry roasted Coriander powder 2 tsps
Roasted cumin seeds 1 tsp
Pepper powder 1 tsp
Coriander Greens a fistful finely chopped
Fried gram 1 tsp
Nutmeg powder 1/2 tsp

Cooking Time 20 minutes
Yield 4 servings


Wash the country chicken thoroughly.
Drain the chunks.

Grind the following to get a nice textured mixture:

Dry roasted Coriander Powder
Dry roasted Cumin Powder
Pepper Powder
Poppy seeds 1 tsp soaked in 5 ml water for 10 minutes
Shredded half a fresh coconut
Fried gram
Ginger grated 1 tsp
Water 100 m.
Set aside.

Heat the Pressure Pan with Groundnut Oil
Fennel seeds to crackle.
Add shallots, Split Green Chilly, Curry leaves, Bay leaf, Star Anise, Mace and Cinnamon sticks.
Saute until the shallots turn transparent.
Add Turmeric and Red Chilly Powder.
Let them mix.
Add Chicken Chunks, Tomato sliced.
Saute on medium heat until the chunks turn pale and shriveled.
Add ground masala paste.
Let the paste roasted on medium heat.
Add Rinsed water.
Cover and cook on medium heat.
Place the weight and cook up to 3 whistles.
Wait till the entire pressure release for 15 minutes.
Open the Pressure pan and cook until the entire water contents get evaporated.
Heat the separate pan with one tbsp unsalted Butter.
Once the butter melts completely, add garlic grated.
Let garlic grates get golden brown colour and crispy
Add 1/2 tsp Nutmeg Powder.
Now, transfer the cooked Chicken chunks with masala to the pan.
Garnish with coriander greens finely chopped.
Let them get final sauteing on medium heat for 2 seconds

The ultimate Garlic Country Chicken is ready to enjoy.

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Music Credit:

QUEEN OF THE SKIES by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music promoted by Audio Library

music credit 2. 
PACIFIC SUN by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music promoted by Audio Library

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