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.