Ch

INGREDIENTS

  • Chicken legs chopped 4
  • Onion medium 2
  • Tomatoes 3
  • Ginger garlic paste 2 tsp
  • Curd 2 tbsp
  • Coriander powder 1 tbsp
  • Cumin powder 1/2 tsp
  • Fennel powder 1/2 tsp
  • Garam masala powder 2 tsp
  • chilli powder 2-4 tsp
  • Salt to taste
  • Oil 2-3 tbsp

METHOD

In a large vessel add the chopped chicken pieces. Add coriander powder, turmeric powder, cumin powder, fennel powder, garam masala powder, salt, ginger garlic paste, chilli powder and curd/yogurt. Nicely mix them well. Cover and refrigerate to marinate overnight or for 4-5 hours.

Blend the onions and tomatoes in a blender to a fine paste.

Heat a large kadai or deep vessel. Add the blended paste, let it simmer on low heat till it becomes one third.

Add the chicken pieces and nicely incorporate. Add one or two cups of water according to what consistency you want. On low heat cover and cook for half an hour or till chicken is done, stirring occasionally. You can adjust water accordingly. Check for salt.

Serve this tangy chicken hot with phulkas /rotis/idiyappam/idlis/ dosas/ rice.

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