Ok this is another one of those on the spur creations but was so happy that it turned out good! In fact 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 marinate 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 to churn out some yummy chutneys that they are famous for, but the kids made sure we don't get the time. They have been nonstop 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 visit.
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!
Marinating Time : 2 hrs min
Preparation Time : 10 mins
Cooking Time : 30 mins
Ingredients Needed:
For marinade
Chicken - 250 gms
Curds - 1 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
For Gravy
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 "
Cardamom -1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Method to prepare:
Clean and cut chicken to the 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.
Swati Raman Garg says
your chicken looks so neat n perfect sri... guess what i also posted my first trial on non veggie cooking for the marathon.. and here i see so many perfect chicken preps from you.. i really need to take lessons from you on this...
hey sri you know what i have started taking pics for my posts for the roti mela... finally iam sure i will not miss this mela as the dosa mela..will post it soon...
check out my murgh zafrani and tell me how it looks...
Arundathi says
I'm sure that is delicious. I should try it... or maybe you can send some over next time you make it! 😉
Siri says
Dear Srii, I comment on the chicken (but thinking it as Aloo), it looks so spicy and hot!. Thanks for linking all the post..I added urs too!..
Great having u with us in the marathon Srii!
Hugs,
Siri
bhags says
the chicken looks good, nice one
ranji says
delicious chicken curry srivalli!!!great start for the marathon:)...i have excused myself during the weekends ..will join u all on the weekdays..so see u on monday 🙂
cheers
ranji
Homecooked says
Wow...this looks delicious!
kamala says
Chicken looks yummy asusual Valli.
Kalai says
Gorgeous chicken, Valli! Sorry I haven't been around... Have had random things to deal with. Am bookmarking this! 🙂