Friday, 11 March 2016

Tangy Kadhai Chicken

Tangy Kadhai Chicken

750grms Chiken
1Tbsp black peppercorns
1 Tbsp fennel (Saunf)
1 cinnamon stick
1 cup oil
2 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
2 tsp pepper-fennel powder
3 1/2 Tbsp kokam (kudampuli) / Tamarind extract. – I used kudampuli extract.
1 tsp cumin powder
2 tsp ginger-garlic paste
Juice of 1/2 lemon
1 tsp jiggery / Sugar
Salt, to taste
6 small whole onion / 1 big onion diced
1/2 red bell pepper, diced
4 green chilli

Spring onions with greens, to garnish
Ginger, julienne to garnish
Lemon juice, to top

Clean, skin, wash and cut chicken into medium sized pieces. Now dry roast black peppercorns, fennel and cinnamon. Grind and pestle.
For the marinade:
In a pan add 2 tsp oil and 2 Tbsp spice paste. Sauté and turn off  the heat. Add red chili powder, coriander powder, salt, turmeric powder, pepper-fennel powder, kudampuli extract, Juice of 1/2 lemon and jiggery. Marinate the chicken with this marinade for
  ½  hour.
Now for the stir fry in a pan add oil and add onions, bell peppers and green chili. Sauté for 2 minutes and keep aside.
Again add oil in a pan and sear the marinated chicken from both sides. Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes. Add the stir fried vegetables. Stir well for 10 minutes and cook for some time and turn off  the heat. Now garnish with spring onions, julienne ginger and lemon juice. Serve with steamed rice or paranthas

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