This is a very easy preparation . It is a good dish to keep ready incase you are expecting any guests. It can be served with chappathy or rice as the main course . It can be also converted easily to a filling for puffs or mixed with boiled potatoes for cutlets which makes two good evening tea snacks. So its a very flexible dish for any item any time of the day. Here I have prepared it in my own style as I wanted to make a chicken puffs for weekend tea snack. I just prepared the filling the previous day and would just stuff and bake it when we are ready to have it the next day. It is fully cooked chicken and with no coconut added, so it would remain in fridge for a couple of days.
Serves 4
INGREDIENTS:
- Chicken pieces- 20 bite sized pieces (I used boneless chicken thighs)
- 2 medium onions- sliced thin and long
- 1 medium tomato- chopped fine
- Ginger garlic paste- 2 tablespoons
- Turmeric powder- 1 tablespoon
- Red chilly powder- 2 tablespoons
- Coriander powder- 2 tablespoons
- Garam masala powder- 1 tablespoon
- Salt as needed
- Pepper powder- 1 tablespoon
How to Prepare:
Step 1: Marinate the chicken pieces with all masala powders for 30 minutes. Boil it till is is well cooked.
Step 2: Allow to cool and grind the pieces alone to get it in minced form.Save the stock for use in the gravy preparation later. Keep aside.
Step 3: Heat oil, add cumin seeds. Add sliced onions and saute till it turns transparent. add ginger garlic paste and saute till it is done. Add the chopped tomatoes and saute till it is done.
Step 4: Add little of the stock water to it and cook well.
Step 5: Add the minced chicken to it and mix well. Add little more stock water and cook well.Adjust salt . Add pepper powder .
Step 6:Stir well till it turns dry. Garnish with coriander leaves. Serve hot with chappathy , rice or use as filling for puffs or for cutlets.
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