Wednesday, 11 April 2012

Dry Chicken


2 Kg Chicken, washed thoroughly and cut into cubed- pieces
4 Onion (medium), chopped into small cubes
2 tbsp Tomato paste
2 tbsp Ginger & Garlic paste
5 tbsp Oil
1/2 tsp Black mustard seeds
1/2 tsp Fennel seeds
1 tsp Red chilly powder
2 tbsp Coriander powder
1 tbsp Garam masala
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
Salt  to taste
Curry leaves
Coriander leaves for garnish


In a pan, heat some oil and add the chicken pieces. Wait till their water comes out off the chicken. Then take out the chicken from the pan and keep aside. Heat oil in another pan. Splutter black mustard seeds, fennel seed and curry leaves. Add onion and saute till golden brown. Add ginger/garlic paste and sauté for a minute. Add tomato paste and cook until soft. Turn heat to low heat and add red chilly powder, coriander powder, cumin powder, turmeric powder, pepper powder, garam masala and salt.  Saute thoroughly for at least 8 minutes in low heat for masalas to bring out the flavor and smell. Add the chicken pieces and sauté thoroughly over medium-high heat. Stir regularly so it doesn't stick to bottom . Cook chicken uncovered until well done.  Garnish with coriander leaves and split green chillies. Serve hot.