Chennai Chicken Curry
|Published||Jun 26, 2009||Cooking Time||15 Minutes|
|Recipe Type||Non Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Chicken||Standing Time||15 Minutes|
Description: This is a spicy and delicious didh made of chicken a South Indian dish.
Recipe of Chennai Chicken Curry
|Oil (Vegetable Oil)||2||Tablespoons|
|Corrainder Leaves Chopped||1||Cup|
|Ginger Gralic Paste||1||Tablespoons|
|Tomato Sliced Medium||2||Numbers|
|Onion Sliced Medium||2||Numbers|
|Chicken Cut Into Pieces||1||Pound|
|Garam Masala Powder||1||Teaspoons|
Take a nonstick pan and heat, add 2 tbsp of oil and heat. Add sliced onions and fry till it becomes light brown in colour, after that add some ginger garlic paste and tomatoes and fry them well. Start adding tumeric powder, chilli powder, garam masala powder to it and fry the masala well, switch off the gas and allow the mixture to cool . With the help of a mixie make the mixture in to a paste and keep it ready. Wash the chicken pieces with warm water . Take the chicken pieces in a bowl and add 1 tbsp of lime juice and some salt and mix it well. Add the paste to the chicken, mix it well. Add 1 cup of yogurt to the chicken. Now the marinate portion is complete. Allow it to soak for some 5 - 10 mins so that the paste get along well with chicken. Now heat an empty pan, add the marinated chicken and start stirring, add one cup of water and allow the chicken to cook. add salt to taste. After 10 mins when the chicken is almost cooked add corriander leaves on top of the gravy. You can serve it with rice , dosa , idli and chapati.
In Marination the soaking duration can be a bit longer .
Posted Jun 26, 2009