Wednesday, December 8, 2010

Chicken Chintamani Dry and gravy

Ingredients:for dry
  1. Chicken  1/2kg boneless
  2. Oil  3tbsp
  3. Turmeric 1/4tsp
  4. Small onion  1/4kg
  5. Curry leaves  Few
  6. Coriander leaves  handful
  7. Red chilies  20 nos
  8. Roasted gram  powder 1tsp
  9. Water 1/2cup
  10. Salt 1tsp
For seasoning:
  1. Mustard seeds 1/4tsp
  2. Urad Dal 1/4tsp
  3. Bengal gram Dal 1tsp
     
Method:
  • Wash and cut chicken into small pieces.
  • Cut small onion into round shape.
  • Chop coriander leaves.
  • Break red chillies into small pieces and take out the seeds neatly.
  • Heat oil add seasoning .Add red chillies and fry till oil becomes red in color.
  • Then add onion and curry leaves, fry till crisp.
  • Add chicken , roasted gram powder and fry for 1 minute.
  • Close the lid and cook on a low flame for 20 minutes.
  • Cook until the gravy is thick.
  • Garnish with coriander leaves.

  • For gravy:
  1. Coconut  1/2
  2. Ginger 1"
  3. Garlic  6 pods
  4. Patta  1"
  5. Lavang  6nos
  6. Sombu  1tsp
  • Grind to a smooth paste and this to chicken while frying adding roasted gram powder also.
  • Garnish with coriander leaves
  • Serve hot with rice.It will be very tasty.

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