This traditional south Indian chicken dish is a treat for spicy food lovers.
PREPARATION TIME : 20 mins
COOKING TIME : 40 mins
SERVES : 6
INGREDIENTS
Crushed Black Pepper -1 ½ tsp
MAGGI Teekha Masala Sauce -2 tbsp
Chicken -1,cut into small pieces (750 g)
Onion -2 large, sliced finely
Ginger -1” piece grated
Garlic -8 cloves, sliced
Cinnamon -2, 1” pieces
Cloves -4 - 5
Elaichi ( cardamom )-3 - 4
Black Peppercorns -10 - 15
Mustard Seeds -½ tsp
Red Chillies -6 - 8
Curry Leaves -8 -10
Tomato -1 large, sliced
Salt -to taste
Coconut -2 tbsp, grated
Oil -4 tbsp
For garnishing
Chopped coriander leaves -2 tbsp
METHOD
1. Heat oil in a karahi. Add mustard seeds, whole garam masala and peppercorns. Once they splutter add the sliced onions, ginger, garlic, curry leaves and whole red chillies and fry for 3 -4 minutes.
2. Add the chicken and ½ teaspoon of salt. Cover and cook, stirring from time to time, till chicken is done and semi dry.
3. Now add the sliced tomatoes, crushed pepper, MAGGI Teekha Masala Sauce and grated coconut. Adjust salt.
4. Fry for 10- 15 minutes on a medium flame till brown. Serve hot garnished with chopped coriander leaves.
PREPARATION TIME : 20 mins
COOKING TIME : 40 mins
SERVES : 6
INGREDIENTS
Crushed Black Pepper -1 ½ tsp
MAGGI Teekha Masala Sauce -2 tbsp
Chicken -1,cut into small pieces (750 g)
Onion -2 large, sliced finely
Ginger -1” piece grated
Garlic -8 cloves, sliced
Cinnamon -2, 1” pieces
Cloves -4 - 5
Elaichi ( cardamom )-3 - 4
Black Peppercorns -10 - 15
Mustard Seeds -½ tsp
Red Chillies -6 - 8
Curry Leaves -8 -10
Tomato -1 large, sliced
Salt -to taste
Coconut -2 tbsp, grated
Oil -4 tbsp
For garnishing
Chopped coriander leaves -2 tbsp
METHOD
1. Heat oil in a karahi. Add mustard seeds, whole garam masala and peppercorns. Once they splutter add the sliced onions, ginger, garlic, curry leaves and whole red chillies and fry for 3 -4 minutes.
2. Add the chicken and ½ teaspoon of salt. Cover and cook, stirring from time to time, till chicken is done and semi dry.
3. Now add the sliced tomatoes, crushed pepper, MAGGI Teekha Masala Sauce and grated coconut. Adjust salt.
4. Fry for 10- 15 minutes on a medium flame till brown. Serve hot garnished with chopped coriander leaves.