After a long break I started my blogging with the 88th edition of blogging marathon.Some of my personal thinks take priority and blogging takes back seat.Hopefully I will be able to blog regularly.
For this week of the 88th edition I chose,Protein rich dishes as theme and sharing some the chicken recipes. I bookmarked a bunch of chicken recipes for the September 2017,mega marathon themed Protein rich dishes.But couldn't share so many chicken recipes due to my sub themes,so using this opportunity to share those recipes.
Coming to the recipe its a very popular coastal Karnataka recipe especially in Mangalore.Its a fiery red,dry fry usually paired up with neer dosa.
The use of Bydagi chilly variety and the freshly ground spices gives a nice color and unique flavor.Also the key ingredient ghee makes it so rich and delicious.Making this fry takes only 30 minutes as no chopping of veggies involved.
Basic Information Preparation time 20 minutes
Marination time 30 minutes
Marination time 30 minutes
Cooking time 30-35 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Chicken( boneless) | 2 lbs |
Ginger&garlic paste | 1 tbs |
| Curd/yogurt/thayir | 2-3 tbs |
Red chilly powder | 1 tsp |
Turmeric powder | 1/4 tsp |
Garam masala powder(optional) | 1/2 tsp |
Curry leaves/karivepillai | 2-3 sprigs |
Lemon juice | 2 tsp |
Salt | 1.5 tsp |
| Ghee/nei | 4 tbs |
| Coriander leaves(chopped) | 2 tbs |
To Roast and Grind
Ingredient | Quantity |
|---|---|
Bydagi red chilly | 5 |
Regular red chilly | 1-2 |
Coriander seeds/dhaniya | 2 tbs |
Cumin/jeeragam | 1 tsp |
Black pepper/milagu | 1/4 tsp |
Fenugreek seeds/vendhayam | 5-6 seeds |
Tamarind/puli | 2 inch piece |
Garlic/poondu | 5-6 fat cloves |
- Wash and clean the chicken and cut into bite size pieces.Add the ginger&garlic paste,red chilly,turmeric powder,yogurt,salt and mix it well.Keep it in the refrigerator for 30 minutes to an hour.
- In a pan add 1/2 tsp of ghee and fry the red chillies.Add in the rest of the spices and fry it till a nice aroma comes out..Put off the flame and powder it coarsely.
- Once the spices fried well,add in the garlic cloves and fry it for 30 seconds and put off the flame.After cooling grind it to a fine paste.
- Now heat a pan with 3 tbs of ghee and to this add the marinated chicken and saute it till the color changes.
- Meanwhile in a separate pan add a tsp of ghee and toast the curry leaves.To this add the ground masala and saute it till the ghee separates..
- Now add the sauteed masala to the chicken and mix it thoroughly.Cook it covered in a medium flame till the chicken becomes tender.
- Now remove the lid and cook it for couple of minutes till the moisture evaporates.add in the chopped coriander leaves and put off the flame.
- Serve it warm with rice or neer dosa.
- Do not compromise on the amount of ghee.
- Use bydagi chillies r Kashmiri chillies for the color and flavor.
- The amount of tamarind can be increased according to personal preference.
- The given spices are for a medium spice level.For a spicier version increase the amount of regular red chilly.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88
