27
Aug
Prep
10 mins
Cook
1 hour
Ready In
10 mins
5 - 6 servings
Ingredients
- Country Chicken / Nattu Kozhi - 1 kg
- Indian Sesame Oil / Nala Ennai / Gingelly oil - ½ cup
- Shallots / Sambar Onion - 15 chopped
- Curry leaves - 2 sprigs
- Ginger Garlic paste - 2 tblspn ( Click here for recipe)
- Tomatoes - 2 large chopped
- Salt to taste
- Chilli powder - 1 tblspn or to taste
- Coriander powder / Malli podi - 2 tblspn
- Turmeric powder / Manjal podi - 1 tsp
- Tamarind Pulp - 3 tblspn (Click here for recipe)
- Coriander Leaves / Cilantro a handful
- Whole Pepper - 1 tsp
- Cumin Seeds / Jeerakam - 1 tblspn
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Cloves / Krambu - 6
- Cinnamon / Pattai -1 small stick
- Shallots / Sambar Onion - 10 left whole
- Oil - 1 tblspn
- Coconut - 1 cup
- Poppy Seeds / Kus Kus / Kasa Kasa - 2 tblspn
Directions
- Heat 1 tbl spn oil in a kadai. Add in the ingredients give for roasting and grinding list and saute for 5 minutes on low flame.
- Now remove this to a blender and make into a fine puree. Set this aside till use.
- Take coconut and poppy seeds in a blender and make into a fine puree. Set this aside till use.
- Take a large kadai. Heat oil in it.
- Add in chopped shallots, curry leaves, ginger garlic paste and saute for a couple of mins.
- Now add in tomatoes and saute for 5 minutes till they turn mushy.
- Add in salt, add the spice powders and saute for a minute.
- Add the chicken in and mix well with the masala.
- Add in water, tamarind pulp and bring it to a boil.
- Cover the pan and simmer it for 15-20 minutes till the chicken is 3/ 4th done.
- Now add in the onion masala, coconut masala and mix well.
- Cover the pan again and simmer for 30 minutes.
- Add in lots of coriander leaves and mix well.
- Serve with rice.
Footnotes
Cook's Note:
Editor's Note: