Chicken is the most common type of poultry in the world and it has less saturated fat than any other red meat. It is low in fat and calories and is considered as a lean meat with loads of protein, minerals and vitamins.
The protein in chicken leads to muscle growth and development. Chicken has phosphorus along with calcium which are good for bones. It increases immunity, heart healthy and good for growing children. It is an excellent source for zinc, iron and Vitamins B6, B12 and D.
The chicken recipe given here is very easy and delicious to prepare, even a beginner can easily follow the recipe. Some ingredients are dry roasted, some in little oil and are blended together and the masala is added to fried onions. Chicken is added and cooked in with the masala and onions. To make it tangy instead of tomatoes tamarind is added. This can be served with idli/ dosa / idiyappam /bread / roti / naan / rice.
INGREDIENTS
- Chicken 1/2 kg
- Turmeric 1/2 tsp
- Lemon juice 1 tbsp
- Tamarind half lemon size
- Onion medium 3
- Curry leaves
- Coriander leaves for garnishing
- Oil
- Salt to taste
FOR BLENDING
- Coriander seeds 3tbsp
- Cumin Seeds 2tsp
- Fennel seeds 2tsp
- Cloves 2
- Cinnamon 1″
- Pepper corns 1 tsp
- Red dry chillies 4-5
- Cardamom 4
- Garlic. 5-6
- Onion medium 1
METHOD
Wash and clean the chicken, drain all the water. Add turmeric, salt, lemon juice and marinate for 3-4 hours.
Heat a deep frying pan add coriander seeds, cumin seeds, fennel seeds, red dry chillies, pepper and on medium heat saute for a minute, add cloves, Cinnamon and saute for a minute. Take it out and keep it in a plate to cool.
Add oil in the same frying pan , add the one chopped onion and garlic, saute till onion changes colour. Turn off the heat.
Blend the dry masala first and finely powder it , then add the onions, Garlic and little water. Blend it in a blender into a smooth paste.
In the same frying pan heat oil, add 3 chopped onions, cardamom and curry leaves , saute till onion changes colour.
Add the ground masala and chicken. Add 1 and half cup water, pressure cook for 3-4 whistles.
Garnish with coriander leaves and serve hot with rice/roti/idiyappam / bread.
