1 kilogram of chicken, 2 medium onions, 3 medium tomatoes, 2-inch piece of ginger, 6-8 cloves garlic, curry leaves 12-15, 2 tablespoons fresh coriander leaves, 2 teaspoons black peppercorns, 2 whole dried red chilies, Red Chilli Powder 1 teaspoon, 1 teaspoon lemon juice 1 tsp turmeric powder, salt, 5 tablespoons oil, 2 tsp coriander powder 1 teaspoon tamarind, garam masala powder 1 tsp.
The method for preparing the recipe:
Washed, cleaned and cut into sixteen pieces of chicken. This chicken tastes better with food chicken into small pieces. You can also use small pieces of chicken. Peel, wash and chop onions. Wash and chop the tomatoes. Peel, wash, chop the ginger and garlic.Wash curry leaves and pat dry.
Clean, wash and chop coriander leaves. Crush the peppercorns coarsely. Make a paste the whole red chilies, garlic and ginger. Marinate chicken with ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt for three hours.
Heat a little oil in heavy saucepan and cook the marinated chicken over high heat until the chicken pieces dry and slightly brown. Remove chicken and set aside. Add the remaining oil in a frying pan and fry chopped onions until brown.
Add curry leaves and mix well. Add tomatoes, salt and coriander powder, masala and cook till the oil is released.
Add the chicken and little water. Cover and cook until the chicken is cooked and the masala coats pieces. Add tamarind water, dissolve half a cup. Simmer for ten minutes, stirring occasionally.
Adjust seasoning and add coarsely ground pepper. Garnish with chopped coriander and serve hot.
Pieces of chicken cooked with aromatic spices.
Tips to be followed:
Preparation time: 20-25 minutes
Cooking time: 35-40 minutes