October 05, 2013



4 tsp Peppercorn
3 Cloves
1 tsp Cumin seeds
1 tsp Fennel seeds
6 flakes Garlic
1" Ginger
1 Onion chopped
1 Tomato chopped
1 cup chopped coriander leaves
1/2 tsp turmeric powder
Salt to taste
1/2 kg Chicken ( cut into pieces)
3 tbsp Oil
50 gm shallots ( small onion) peeled
1 sprig curry leaves


  • Blend all ingredients, except chicken, oil, shallots and curry leaves to a smooth paste. Add chicken. Set aside for an hour.
  • Heat 2 tbsp oil in a pan. Add chicken with the marinade. Cover and cook on medium heat till chicken is done and then cook uncovered until gravy is thick and coats the chicken.
  • To make the tempering saute shallots and curry leaves in 1 tbsp oil. Add to the chicken and serve hot.

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