This is my hubby's favorite among the chicken dishes. Its goes well with any combination -with rice, chappathy, rotis ,parathas, appam etc. It needs less ingredients , less effort but more time . The method of preparing it is using little or no water at all and allowing the chicken to cook in the masala till it absorbs the gravy and becomes dry and darker in color. So the initial stage of cooking is with a lid and in the second stage open cooking .This will allow the cooking in the first stage and drying of gravy in the second stage thus producing a tasty dish .
I had this dish in a very tasty form from one of my hubby's cousin's place and she sent me the recipe for this . I altered it a little just for a change and to experiment , it turned out good. The authentic recipe does not involve tomatoes but here I have added a tomato preparation to alter the taste a little bit from the usual . If you want to store this dish in fridge for over a couple of days you can avoid adding tomatoes. If you like a crunchiness and kerala flavor then you can add coconut while adding all the masalas. (Just add one or two tablespoons fresh grated coconut ). It will turn soggy at first as it absorbs the masala but in the final stage it will give a crunchy texture as well as the typical kerala flavor to the dish. Here I have not added coconut . If you want instead of tomatoes added here you can add soy sauce or tomato sauce just to give a sweet and variety taste to the dish. Without adding the sauces , coconut and tomatoes also it is very tasty . I have tried all its varieties and each time I feel its tasty . So its upto you to add the ingredients of your choice, I just gave the different options.
Serves 4
INGREDIENTS:
- Chicken -Preferably boneless pieces cut into bite sized pieces and cleaned well- about 15 pieces
- Turmeric powder- 1 tablespoon
- Red chilly powder - 1 tablespoon
- Coriander powder - 2 tablespoons
- Chicken masala powder - 1 tablespoon (I use Eastern )
- Garam masala powder - 1 tablespoon
- Fresh ground pepper - 1 tablespoon
- Chopped mint and cilantro - 2 tablespoons
- Curry leaves - 5 to garnish
- Onion - 3 medium thinly sliced
- Ginger garlic paste - 3 tablespoons
- Green chillies- 3 slit lengthwise
- Tomatoes- 2 medium
- Salt as needed
How to Prepare:
Step 1: Marinate the cleaned and cut chicken pieces with turmeric powder, red chilly powder ,coriander powder and salt and keep for 1 hour .
Step 2: Chop the tomatoes and puree them adding 2 tablespoons sugar so that it makes a suace like consistency and taste.
Step 3: Heat 3 tablespoons oil and add the sliced onions . Saute till it turns transparent and slightly brown. Add the ginger garlic paste and saute till it becomes cooked. Add the marinated chicken pieces and mix well. Add the chicken masala powder, garam masala powder , salt , 1 tablespoon of pepper powder and cook covered with a lid till the water from the chicken leaves and the pieces starts cooking in the gravy formed. do not add water. Remove the lid and keep checking and stirring in between to avoid burning of the masala . Add the chopped mint-cilantro and mix well. Add the pureed tomatoes and mix well. Again close with lid and cook till the gravy starts to thicken and chicken is almost cooked .
Step 4: Now remove the lid and cook till the gravy is fully absorbed by the chicken pieces and it turns darker in color. Add 1 more tablespoon pepper powder and sprinkle 3 curry leaves and 2 slit green chillies on top. Cook till the gravy is fully absorbed and the chicken pieces are cooked full. (Mashing of pieces is common in this dish and that makes it more tastier unlike other chicken recipes).
Step 5: Garnish with curry leaves , slit green chillies and if needed slit ginger too and serve hot with rice or chappathys or parathas.
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