This recipe is my all time favorite from the hands of my mother-in-law; I use to prepare this dish very often. But wonder so long how I haven’t blogged this recipe. In this dish the chicken is boiled and then fried with spice powders. This goes well as side dish for steamed rice and Sambhar, steamed rice and Dal fry, Sambhar sadham and Curd/yogurt rice. Let us move on to the recipe…
- Chicken – ½ kg
- Onions – 3 nos
- Turmeric powder – ¼ tp
- Chili powder – 1 ¼ tsp
- Coriander powder- 2 tsp
- Salt to taste
- Oil – 1 tbsp
- Ginger-garlic paste – 2 tsp
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Curry leaves – a string
- Boil the chicken in water or pressure cook the chicken for a whistle.
- Drain the water and reserve it for stock.
- Peel and thinly slice the onions lengthwise.
- Heat oil in a kadai, add mustard, cumin seeds and curry leaves. Wait till they crackle.
- Add the onions, ginger-garlic paste and cook till they turn golden brown.
- Add in the boiled chicken pieces followed with all the spice powders and salt.
- Cook till the raw smell goes off and the spice powders get blend with chicken.
- Keep on stirring every now and then, keep in medium flame.
- Switch off the flame when the oil separates and floats on the sides.