A delicious preparation of Chicken with selective spices. It’s ideal along with tandoor bread, steamed rice or any South Indian breakfast items like Idly, Neer dosa, set dosa or as per your personal preference.
Ingredients required:
• Chicken curry cut 500 gms*• Onion 2 medium-sized finely chopped• Garlic 6 cloves crushed• Ginger 1″ Length finely chopped• Turmeric powder 1 tsp• Red chilly powder 1 tbsp• Coriander powder 1 tbsp• Jerra powder (Cumin) 1 tsp• Besan flour ( chickpeas flour) 1 tbsp• Aamchur powder (Mango) 1 tsp• Kasuri methi 1 pinch• Asafoetida 1/2 tsp• Mustard oil 2 tbsp• Rock salt to taste.
* Here I have used Chicken breast as I was left with no other option.
Preparation:
Take a wok and heat over medium flame. Pour mustard seed oil, add chopped onion, chopped ginger and crushed garlic. Saute till onion turns translucent. Add Turmeric powder, Chilly powder Coriander powder and jeera powder. Saute till it’s combined and oil start releasing from wok sides. Turn on the flame to high.Now add washed and drained chicken and mix well. Keep sauteing for about 2 minutes. Add required salt, pour a cup of water and stir well. Cover the wok and cook for about 10 minutes in medium flame.
Prepare Chickpea flour( besan flour) slurry, and add in to chicken. Turn on the flame low. Keep stirring to avoid Coagulation or catching at bottom of wok. It’s time to add final ingredients Aamchur powder, Kasuri methi and hing. Stir well and check for consistency and salt. Cook for another 10 minutes, occasionally stirring. Put of the flame and allow it to rest for 10 minutesGarnish with ginger julienne.
Happy Cooking!
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