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Tuesday, May 17, 2011

Dry Chicken Peratal




Ingredients:
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.

4 comments:

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!