giving the world a peek into my kitchen...


Tuesday, May 17, 2011

Dry Chicken Peratal

Chicken – 1/2 kg medium size pieces
Onions – 4 big sliced thinly
Ginger-garlic paste – 3 tsp
Curry leaves – 2 spring

Chili powder – 3 tsp
Coriander powder – 5 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
Pepper to taste

Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside.
Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft.
Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring.
When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.


Sonia (Nasi Lemak Lover) said...

Thanks for stopping by my blog. Your dish look so delicious.

My Kitchen and Me said...

Nice blog u have! I've been following it for sometime already. I'm still learning, trying and exploring :)

Suman Singh said...

mouth-watering chicken dish..looks so good!

My Kitchen and Me said...

Suman: Thanks!