This is a very famous dish authentic to the Konkan coast. The aroma that comes from the roasted spices from this dish will perfume your dinner table. Although it has a lot of spices it is not spicy or hot. It is generally eaten on a festive occasion. It is best with plain white rice.
Ingredients
Serves: 8
- 1 Medium sized Chicken
- 3 tablespoons Ghee
- 6 Red Kashmiri Chillies
- 1 tablespoon Corriander Seeds
- 1/2 teaspoon Sesamee Seeds (til)
- 2 teaspoons Cloves
- 1 teaspoon Jeera
- 1/4 teaspoon Methi Seeds
- 8 Peppercorns
- 1 tablepoon Khus Khus
- 1 teaspoon Saunf
- 1 teaspoon Tumeric powder
- 1/2 Coconut scraped
- 5 Flakes of Garlic
- 1/2 Onion sliced
- 2 tablespoons Tamarind pulp
- Salt To taste
Preparation method
Prep: 20 mins | Cook: 40 mins
1. Cut up the chicken in large chunks about 3 inch pieces. Apply salt and set aside. 2. In a frying pan put in 1 tablespoon of ghee fry the red chillies and all the dry spices till toasty and then add the coconut, the garlic and the onions fry for a little bit and then grind all the ingredients in a blender till you get a fine paste. 3. In a thick bottomed pot heat 2 tablespoons of ghee add the ground masala and fry well. Add in the chicken, mix well with the masala and put in 1 cup of water or till a thick gravy consistency. Add salt to taste. Bring to a boil then cover and cook till chicken is fully cooked. Lastly add the tamarind pulp and serve hot with white rice.
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