Ingredients |
|
Chicken pieces | 1 Kg |
Grated dry coconutĀ (khopra) | 1 cup |
Cumin (jeera) seeds | 1 tea spoon |
Onions (payaz) chopped | 2 |
Vegetable oil | 5-6 table spoon |
Turmeric (haldi) | Ā½ tea spoon |
Whole red chilli (sabut lal mirch) | 3-4 |
Ginger garlic (adrak lahsan) paste | 2 tea spoon |
Black pepper (kali mirch) | 1 tea spoon |
Hot spices (garam masala) powder | 1 tea spoon |
Salt (namak) | to taste |
Method
- 1. Heat a pan with 1 teaspoon of oil, toast the whole red chilli, coconut, cumin seeds and onions until the onions turn slightly brown. Allow to cool and grind these ingredients to make a fine paste.
- 2. In a bowl, mix chicken with 1 teaspoon of turmeric and salt. Keep aside for 5-10 minutes.
- 3. Heat a saucepan with rest of the oil, add the coconut-onion paste, stir and fry for a little bit. Add ginger-garlic paste, black pepper and hot spices powder. Sprinkle salt and mix well.
- 4. Now add chicken and cook until the meat gets soft and tender. (If required add little water).
- 5. Serve hot ā Dry Masala coconut chickenā with roti.
- Recipe Type : Chicken, Curries, Non vegetarian
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