Someone, somewhere seems to have a vendetta with
Bangalore Bangalore
You can well imagine how super excited I am about today. Oh,
how come, you ask? Well I’m blogging after nearly 3 months and I cannot tell
you how happy I am to share this sumptuous recipe with all you beautiful
people.
I wanted to share a lovely recipe for an easy and
super tasty chicken roast that would be perfect for any occasion; you actually
don’t even need an occasion to make this yummy dish. This is one of the first
dishes I learnt after marriage and I don’t know how I missed sharing this with
you all this while!! Silly me…
I like this dish because it is quick to put together; a no
fuss recipe and loaded with flavor. Chicken marinated in spices and cooked in a
thick coconut gravy, heavenly is all I can say! This succulent chicken dish is
so deliciously tantalizing. And when teamed up with simple jeera rice, pulav or
phulkas, it is simply irresistible.
So let’s get on to this delicious recipe. Cook it up for
family and friends. Cook, share and feel happy. Enjoy!
Ingredients
1/2 kg Chicken
Ingredients
for Marination
1/4 teaspoon Turmeric powder
1 teaspoon Red Chili/Kashmiri Chili powder
1 teaspoon Vinegar
Salt; to taste
Ingredients for
Masala
3 large size Big Onion; finely sliced
1 tablespoon each of Ginger & Garlic paste
2 & 1/2 teaspoons of Coriander powder
1 & 1/2 to 2 teaspoons of Kashmiri Chili powder
1 teaspoon Garam masala
1/2 teaspoon Fennel powder
2 large Tomatoes; finely sliced
3/4 to 1 cup Thick Coconut Milk
Curry Leaves
Salt; to taste
Coconut oil or any Refined oil (refer notes)
Method of Preparation
Wash and clean the chicken pieces and make deep gashes in
them. Marinate the cleaned chicken with ingredients listed under “Ingredients for Marination” and keep in
the refrigerator for half an hour. (overnight marination provides best results)
Shallow fry the marinated chicken pieces till it becomes
golden brown on either side & the chicken is half cooked. (refer notes) Remove
the chicken pieces from the pan.
To the same pan, add the sliced onions & a pinch of salt.
Cook till onions turn golden brown. Add the ginger & garlic paste and cook
for about 3 to 4 minutes or till raw smell disappears. Throw in the coriander,
red chilli, garam masala & fennel powders and fry for a few minutes till
masala is cooked through. Add sliced tomatoes & curry leaves along with
enough salt and mix well. When the tomatoes become soft and oil appears (add
one or two splashes of water to get a nice paste like consistency), add the
fried chicken pieces and give a good stir till the masala coats the chicken well.
Now add the thick coconut milk and mix well. Cover and cook till the gravy is
very thick. (15 to 20 minutes approximately) The chicken pieces should be
succulent & coated well with the masala. This curry has a semi-thick gravy.
Serve hot with plain rice/pulav/roti/appam.
Notes:
1. You can use any refined oil for this dish but honestly
coconut oil enhances the flavor and lifts the dish to a whole new level. So
it’s totally your call!
2. If you want to avoid excess oil usage, you can skip
shallow frying the chicken. Directly proceed to cooking the marinated chicken
pieces in a non-stick pan with very little oil and then adding this into the
prepared tomato and onion masala with coconut milk.
Recipe Courtesy:
Vanitha (with a few tweaks of my own!)
