Wow, it's December
already! In a few weeks, it will be X'mas and New Year!! Feels like it was only
yesterday that it was New Year's eve! Every week seems to be simply whizzing
by...
As I already mentioned
I got to spend a few days at both (Reju & myself) our homes over the last
one month and have returned with a few good tried and tested yummy home
recipes! :) So watch out, authentic recipes from different parts of India and
other places are coming your way which will help make your life easy while
hosting an elaborate dinner menu.
I always have chicken
stocked and stacked away in my freezer because we have it atleast twice a week.
Today's recipe was a combination of comfort and nostalgia, reliving flavours
from my childhood and very easy to make. This chicken dish is my mom's creation
and has always remained a real winner among all of us. Spice masalas and the
subtle yet fresh taste of the pearl onions makes this dish a treat to your
palate and leaves you wanting for more. The simple elements and ingredients of
this dish makes it an even bigger hit!
So here we go, a
simple and tasty chicken recipe with flavours from my hometown Kerala. I have
shared below the way I cook them and I hope you will enjoy this as much as we
did. Have a good weekend.
Ingredients
Chicken - 1 kg
For Marination
Shallots/Small/Pearl
onions (finely sliced) - 18 to 20
Big onion (finely
sliced) - 1/2 of 1 big onion
Garlic - 2 to 3 cloves
Green chilli (slit
lengthwise) - 1
Curry leaves
Kashmiri Chilli powder
- 2 tbsp
Pepper powder - 1 to 1
1/2 tsp
Turmeric powder - 1
1/2 tsp
Garam masala - 1 &
3/4 tsp
For Masala
Big onions (finely
sliced) - 2 (big)
Oil (preferably coconut oil
for enhanced flavour)
Method
Make small gashes on
the chicken pieces and marinate it with all the ingredients listed under "For
Marination". Let it rest for 1/2 an hour at room temperature.
Heat oil in a wok and
saut'e finely sliced big onions till it reduces in quantity. Drain oil and keep
aside. In the same wok, add a little more oil if necessary and fry the chicken
pieces till golden brown on both sides. Add the saut'eed onions into the
chicken and stir continuously till onions turn golden brown. At this point, add
the gravy and toss the chicken on a high flame. Stir till the gravy reduces and
coats the chicken well. Switch off flame and serve hot with
rice/chapathi/appam.
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