Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.
Coming to the recipe,its a slightly thinner version as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.
Basic Information
Preparation time 20 minutes
Cooking time 30-35 minutes
Cooking time 30-35 minutes
Serves 4-5
Ingredients
Ingredient | Quantity |
|---|---|
Chicken( with bone or boneless) | 2 lbs |
Onion(finely chopped) | 2 (medium size) |
Tomato | 1 medium size |
Ginger&Garlic Paste | 2 tbs |
Coriander powder/dhaniya podi | 1 tbs |
Red chilly powder/milagi podi | 2 tsp |
Green chilly/pachamilagai | 4-5 slit lenghty |
Turmeric powder | 1/2 tsp |
Garam Masala powder | 1/4 tsp |
Mint leaves/pudina(finely chopped) | 3-4 tbs |
Curry leaves/karivepillai | 1-2 sprigs |
Salt | 1.5 tsp |
| Oil | 3 -4 tbs |
Coriander leaves(finely chopped) | 2 tbs |
Roast and Grind to a fine paste
Cloves/lavangam | 3-4 |
Cinnamon/pattai | 2 inch |
Black pepper/milagu | 1 tsp |
Fennel seeds/sombu | 1tsp |
Coconut(grated) | 4-5 tbs |
| Poppy seeds/kaskasaa | 1 tsp |
Roasted gram dhal/pottukadalai | 1 tsp |
For the tempering
Ingredient | Quantity |
|---|---|
Cloves/lavangam | 2 |
Cinnamon/pattai | 1/2 inch |
Fennel seeds/sombu | 1/2 tsp |
Bay leaf | 1-2 |
- Wash and clean the chicken,cut into bite size pieces and keep it aside.
- In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.
- In a pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.Saute it with a pinch of salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Add in the chopped mint leaves and mix it well.
- Add in the tomato and cook it until mushy.Add in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.
- Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove the lid and mix it well.
- Serve it warm with parotta.
- If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid.
- If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.
Enjoy................
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