This chicken curry is really nice to have with chapathies and puries but most of all it is tasty to have with Vegetable biriyani or plane rice.............
Ingredients:-
1. Chicken cut into small pieces 1kg
2. Oil for frying the chicken
3. 4 large onions sliced
4. Lemon size ginger sliced (may be little bit bigger sized lemon ginger)
5. Garlic 10-15 poda chopped
6. Green chilies 8nos. chopped
7. Curry leaves 10nos.
8. Turmeric powder 1tsp
9. Chili powder 4tsp
10. Coriander powder 3tsp
11.Garam masala 1-1&1/2 tsp
12.Chicken masala 3tsp
13.Pepper powder 1/2 tsp
14.Tomatoes chopped 4nos.
15.1 cup thick cocnut milk
16. Salt to taste
First we will have to marinate the chicken with 1/2tsp turmeric powder, 2tsp chili powder and salt. Fry the chicken in a deep frying pan ( be careful it should not be deeply fried ). Keep aside all the fried chicken. For making the masala we need to use the same oil used for frying ( if the oil is too much take only half ) into it add 2-7 ingredients together and saute till light brown.... meanwhile in a small bowl mix all the masalas ( 8-13 ingredients ) and when the onion is light brown in colour add these masalas and mix well....to it add chopped tomatoes and mix it and close it for 5mins at low flame . After 5 mins open the top and smash the tomatoes well and if you find oil clearly ,....add the fried chicken........ mix it well at high flame for about a min or 2 then to it add thick coconut milk .........let it boil and then close the top and simmer at low flame for 5-6 mins add salt to taste. again if you see oil forming on top your chicken is ready. The gravy must be thick.Try it ............................
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