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Clean the chicken pieces. Marinate it with the ingredients listed under marination. Keep it aside for 30 minutes.
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Thinly slice onions and green chilly. In a kadai, heat the oil. When oil is hot, add the sliced onions, green chillies, curry leaves, and salt. Adding salt helps the onion to get cooked fast.
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Grind ginger and garlic into a fine paste. When the onions are lightly brown, add the ginger, garlic paste. Saute well till the aromatics release their flavor.
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Once sauteed well, add chilly powder, coriander powder, garam masala, fennel powder and saute. Add oil as needed to fry the masalas. I use home made garam masala. When you use store bought one, based on the brand you use you may have to increase garam masala measurement to 1.5 tsp or 2 tsp.
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Add chopped tomatoes and mix it well in the gravy. Cover and cook until tomatoes are cooked. It might take around 5 to 8 minutes. Adjust salt in the gravy.
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Add marinated chicken pieces to the gravy. Mix it well. Cover and cook in low to medium flame until water releases from the chicken. Then increase the flame to medium.
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This is probably the key step in the recipe. Once chicken pieces are cooked, allow water to dry up. Don't make it a complete dry.
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Then add chopped coriander leaves and thick coconut milk. Refer notes on how to prepare coconut milk. Adjust the salt and allow it to boil.
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The final dish has semi thick gravy which makes it perfect with pathiri, any sort of rice variants ( ghee rice, pulao), chapathi, parotta/paratha, appam or any other Indian breads. Get it to the consistency that you like. Then, switch off the flame. Enjoy :)
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