Saturday, January 10, 2009

Sanjeevakkas' Chicken Curry

Ingredients:
  • Chicken : 1.5 pound
  • Yogurt : 1 cup
  • Methi (Fenugreek) : 1 pinch (about 10 pieces)
  • Coriander Seeds : Half table spoon
  • Jeera : 1 pinch (about 4 pieces)
  • Cinnamon : 1 stick
  • Clove : 4 nos
  • Red Chillies : 10-12
  • Grated Coconut : Half cup
  • Onions : 1 + 1 nos
  • Tomatoes : 2 nos
  • Garlic : 5 pods + 2 Pods
  • Khus Khus : 1 table spoon
  • Ginger : 1 piece
  • Black Pepper : 10-12 nos
  • Haldi : 1 pinch
  • Coriander Leaves
  • Salt to taste

Procedure:
  • Marinate chicken in yoghurt and salt for about 20 minutes.
  • Make puree of the 2 tomatoes and keep aside.
  • Fry pinch of methi (Fenugreek) , coriander seeds, jeera, cinnamon and cloves along with red chillies and keep aside.
  • Fry the grated coconut along with ONE sliced onion, garlic pod and khus khus and keep aside
  • Grind the ingredients fried above along with ginger and pepper into fine paste.
  • Take a kadai fry 2 garlic chopped and ONE onion chopped till brown.
  • Put pinch of haldi powder and then put the ground masala and fry them.
  • Then put the tamatoe puree and fry for a minute.
  • Put chicken and fry for a minute
  • Pour 2 cups of water and get a boil.
  • Garnish with coriander leaves.