Ok this is another one of those on the spur creations but was so happy that it turned out good! Infact hubby dear was elated! Off late I found that the chicken was not getting tender cooked and hubby was not happy with the softness of the chicken!
So I thought I should marinade it for a while and then add some roasted spices to spice it up. Konda too loved it so I am waiting when my twins will start eating the regular things. Well as my sister in laws are visiting us, I thought I will get them churn out some yummy chutneys that they are famous, but the kids made sure we don’t get the time. They have been non stop playing and running around in the house. And I have planned their favorite dishes, most times it worked out. But some chosen ones were not possible. Guess it might take some more years for a relaxed visits.
They were most interested in seeing this blog and very much interested in seeing Athamma in action. I was happy to see them excited.
Well let me get on with this now. Rest later!
Chicken – 250 gms
Curds – 1 cup
Ginger Garlic paste – 1/2 tsp
Turmeric powder a pinch
Onions – 2 medium
Tomato – 1 small
Chili powder – 3/4 tsp
Coriander powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt to taste
Oil – 2 tsp
Coriander for garnishing
Masala Roasted and ground:
Cloves – 2
Cinnamon – 1 “
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Poppy seeds – 1/2 tsp
Clean and cut chicken to desired size. Let it drain. Marinade the chicken with Curds, Ginger garlic paste, turmeric and Salt. Keep it aside for 2 hrs.
Chop onions and tomatoes to fine pieces.
Dry roast all the spices and let it cool. Once its cool, grind to a fine powder.
Heat a pressure cooker with oil, sauté onions till they are light brown.
Then add the chicken marinade to the pan. Let it cook on high flame. The chicken will start leaving moisture. After 5 mins, add chilli, coriander, garam masala. Add the chopped tomatoes. Adjust the salt and add about half a glass of water. Cover with cooker lid and put it for 2 -3 whistles. Once the pressure is off, check if the chicken is cooked.
Remove lid, add the roasted masala. Stir again and cook on high flame for 5 mins, keep stirring so that it doesn’t get burnt. The gravy should be really thick and coat the chicken pieces.
Garnish with coriander leaves.
This is again the part of the Recipe Marathon for the Dining Hall, started by Siri and Dhivya!
Other wonderful participants in the marathon
Bhags made some yummy Tomato Shorba.
Dhivs dished out some Bhindi Jaipuri
Ranji of Ranji’s Kitchen Corner
Raaga of The Singing Chef
Lakshmi of The Yum Blog
Dhivya of Culinary Bazaar
Siri blogged Baked Cauliflower, you should check that picture it looks so wonderful!
Swati tries her first Chicken, though it doesn’t look like first time dish!