Pallipalayam Chicken


Ingredients:
  • Chicken (preferably Boneless) - 500 gm
  • Onions(small) - 25 nos/ 1 big onion
  • Garlic (small) - 20 nos/ 5 big
  • Red Chilly - 25-30 ( depending on the spice levels of chilly)
  • Curry leaves - 4 bunches
  • Coriander powder - 1 tb spoon
  • Turmeric powder - 1/4 tb spoon
  • Chilly powder - 1/2 tb spoon
  • Ginger garlic paste - 1tb spoon
  • Coconut - 15 small pieces / 3 tb spoons scrapped
  • Mustard seeds - 1 t.spoon
  • Oil (preferably coconut oil) -7 teaspoons
  • Salt - to taste

  1. Marinate chicken with 1/2 tb spoon Coriander powder, 1tb spoon ginger garlic past and 1/2 tb spoon chilly powder for 20 minutes
  2. Coarsely grind onions and garlic
  3. Heat oil in a Kadai, add mustard seeds and let it splutter
  4. Add the red chilies, garlic and saute for 2-3 minutes.
  5. Add the marinated chicken and saute until water separates.
  6. Add Turmeric powder, Coriander powder and Salt. Cook until the chicken is soft. Cook using the juice in chicken. Avoid using extra water
  7. Once the chicken is cooked, keep it open and saute until it becomes dry
  8. In another kadai, heat 2 t spoons of coconut oil, add the remaining 2 bunches of curry leaves and coconut. Saute for 3-4 minutes and add to the chicken
  9. Saute the chicken until it becomes dry and remove from the flame
  10. Serve hot with Rice/Roti/Pulav/ Briyani
In case you want to make it a little gravy, you can remove it from the flame once the chicken is cooked. But the traditional recipe is supposed to be dry.








Comments

Post a Comment

Popular posts from this blog

mutton gravy

Mutton - 750gms For masala paste Small onion - 12 Garlic - 10 Ginger - 1inch Pattai 1inch Clove - 2 Sombu 1/2 tsp Jeera 1/4 tsp Pepper 1tsp Bydagi chilly - 1 Corriander leaves - little Curry leaves - little Tomato - 1 small Saute in oil and grind to a nice fine paste Mutton gravy Add coconut oil, and add 1tsp kal pasi, 1 briyani leaf, 1/2pattai, 1elachu and 2cloves. Add curry leaves and onions (1large and 15small) cut to small pieces. Once onion is golden brown, add 1/2 turmeric, 1 heaped t.spoon corriander, 1tsp kashmiri chillly powder and 1tsp mutton masala and saute till raw smell goes Add mutton and saute till water comes out Add in ground paste and salt Add v.little water and 1tbsp coconut oil Close and cook for 7whistles (3high, 2low and 2medium)
Read more

my chicken stew

Masala paste 4g.chilly 12garlic clove 1/2 ginger 1/2 inch cinnamon 1t.sp fennel 1tsp poopy seeds 4 Chicken 500gms Veggies of choice - potatoe, peas, carrot, beans, cauliflower 1onion sliced 1 inch Ginger cut in Julians  Think coconut milk - 1.5cup Thick coconut milk - 1/2 cup Add coconut oil, Saute sliced onion, ginger veggies and chicken and cook with masala paste for 2whisltes Once the pressure releases, add thin coconut milk and simmer for 3-4min Then add thick coconut milk and switch off the flame
Read more

Muslim Chicken Biriyani

Onion 200gms / 3 Tomato 200gms /3 Garlic and ginger 25gms each paste G.chilly 2 Corianderand pudin3 2handful (my hand) 1tbspoon red chilly powder 1tb spoon salt 1/2kg chicken  1/2kg rice 100gms oil 2cloves 2 elaichi 1inch cardamom  Curd 100ml In a cookers, add onion, oil and spices and switch on flame. Once onion brown, add coriander saute for a min Add pudina, saute for a min. Add ginger garlic paste. Once oil separates, add red chilly powder and salt. Then add tomato and curd. Saute until oil separates.  Add chicken and saute well. Add water 1:1.5 Once water boils, add rice Allow rice to boil for 2min. Add 1/2 lemon Then check seasoning and close for one whistle
Read more