(It’s
something different)
Ingredients:
-Chicken
Two medium sized onions sliced in pieces
Two medium sized onions sliced in pieces
-Tomato (Sliced)
-Potato (cut into medium
sizes pieces)
-1 tsp Kashmiri Chili
powder
-1 tsp ginger-garlic
paste,
-1 cup thin coconut milk,
-Curry leaves
-3 tbsp coconut oil
-Mustard seeds
-Salt to taste
-1/2 tsp black pepper
powder
-2tbsp yogurt
Recipe:
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-Clean and cut the Chicken
into medium sized pieces and marinate it with Ginger-garlic paste, salt,
yogurt, chicken masala powder
-Put it in the
Refrigerator for an hour.
-Heat coconut oil in a pan
or Kadhai.
-Sputter mustard seeds and
sauté the sliced onions and curry leaves till the onions become translucent.
-Simmer the heat; add
chili powder, Coriander powder, chicken masala powder, Ginger paste, and Garlic
paste and sauté for two minutes.
Also taste Chicken masala (no butter)
-Add the chopped tomato
pieces along with little salt and sauté well till the tomatoes are pulpy and
mashed.
-Add potato and chicken
pieces to the pan and add a cup of water.
-Reduce heat, cover the
pan until the chicken is tender and cooked.
The process may take 15-20 minutes depending on the chicken pieces used.
While it gets cooked, add coconut milk and stir gently.
-Cover the cook for
another few minutes.
-Garnish with coriander
leaves and serve with rice or chapattis.
