Recipe for Curry Leaves Chicken

Recipe for Curry Leaves Chicken

Ingredients

·             Chicken - 1/2 kg (about 1 lb)

·             Shallots (Sambar Onions) - 15 (or 2 big onions)

·             Garlic - 6-8 cloves

·             Ginger - 1" piece

·             Green chilies - 3

·             Coriander Powder - 1 tbsp

·             Coriander Leaves - 2-3 stalks

·             Oil - 2 tbsp

For Roasting and Grinding

·             Curry Leaves - 1 cup

·             Fennel seeds - 2 tsp

·             Black Peppercorns - 1 tbsp

·             Cinnamon stick - 2" stick

·             Cardamom - 2

·             Cloves - 3

·             Star anise - 1/2

·             Dry red chilies - 2

For Marination

·             Curd - 3 tbsp

·             Salt - 1 tsp

·             Turmeric Powder - 1/2 tsp

Method

1.          Marinate the chicken with curd, turmeric powder and salt for 10-15 minutes.

2.          Dry roast the curry leaves, whole peppercorns, dry red chilies, fennel seeds and the whole garam masala over low flame for few minutes. The curry leaves will turn crispy and the other spices will also be roasted.

3.          Cool it a bit and coarsely powder it using a dry grinder / mixie.

4.          Chop half of the onions finely. Take the remaining onions, ginger, garlic, green chilies and coriander leaves in the mixie and crush it.

5.          Now heat oil in a kadai or pan. Add the chopped onions and fry until golden brown.

6.          Add the crushed ingredients and saute for couple of minutes.

7.          Add the marinated chicken along with the powdered masala and coriander powder.

8.          Cover and cook for 7 minutes. Do not add water.

9.          Once the chicken is cooked, open the lid and continue cooking on medium low flame till the masala becomes dry. After another 5-7 minutes, it will also get a deep dark color. Switch off and enjoy.