Chicken Chukka
Ingredients for Marination
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Chicken chukka
Chicken -1 kg
Curd- 3 tbsp
Onion -4 (fried)
Oil for frying
Ginger garlic – crushed – 1 tbsp
Oil -2 tbsp
Chilli powder -3 tbsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala – 11/2 tsp
Pepper powder -1 tsp
Curry leaves
Preparation
Clean and marinate 1 kg of chicken with 1 teaspoon of salt, ½ teaspoon of turmeric powder, 3 tablespoons of yogurt, for at least 15 minutes.In the meantime, chop 4 medium onions and fry them in oil on medium flame until golden brown. Then remove them from the oil and set them aside. Add 2 tablespoons of oil to the pan and saute 1 tablespoon of grated ginger and garlic.Add 3 tablespoons of chili powder, ½ teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 ½ teaspoons of garam masala, and 2 chopped tomatoes to the pan. Fry until the tomatoes become mushy.Add the marinated chicken, 1 teaspoon of black peppercorns (crushed), and 1 tablespoon of cumin seeds (crushed) to the pan. Cover and cook for 10 minutes.Simmer for an additional 10 minutes, or until the chicken is cooked through. If using a non-stick pan, you may not need to stir as often.Once the chicken is cooked through, add the fried onions back to the pan and cook for an additional minute.Serve hot with chapatti, porotta, or rice.
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