Hello friends, Many times when we read through the pages of a restaurant menu, we wonder if these speciality items could be made at home on a special occasion or on a Sunday when you have guests at home. Most of the hotels includes some monopoly items on their menu card and some modernisation of the traditional recipes are always done according to the chef's ideas.Let us try a speciality dish at home today.
Ingredients:
1. Whole chicken cut in to 4 or 6 pieces.
2. Potato- 1/4 Kg medium size- cut to small pieces.
3. Coconut milk- from 1/2 portion of coconut.( 1 cup)
4. Onion- 3 chopped nicely. Keep 1/3 portion separate for gravy
5. Green chillis- 6
6. Red chillis- 4
7. Whole black pepper- 12 nos
8. Ginger- 1 inch piece
9. Garlic cloves- 8 nos
10. Shallots- 8 pcs
11. Masala powder- Cinnamon, cloves, cardamom and fennel seeds powdered- 2 tea spoon.
12. Veg oil- 4 table spoons
13. Salt- to taste.
14. Butter- 2 table spoon
15. Cashew nuts- 10 pieces
16. Curry leaves- 3-4 stems
Preparation:
1. Heat oil in a pan and deep fry onions and potato. Strain and keep the remaining oil in the pan.
2. Grind green chillis, red chillis, black pepper, ginger, garlic, masala powder and shallots to make a fine paste.
3. Cook chicken pieces with the ground mix and coconut milk and salt. Take care not to over cook, flesh should not separate from the bone. In a pressure cooker, you can cook till the second whistle blow and then remove the cooker from heat.
4. Take out the cooked chicken pieces from the gravy and fry them on the remaining oil in the frying pan.
5. Heat butter on a sauce pan and fry the remaining chopped onion and curry leaves. Add cashew nuts.
6. Add the chicken gravy and saute for 4 minutes. Stop heat before the gravy is too thick.
7. Add this gravy over the chicken in frying pan.
8. Add fried onions and potatoes and saute for 4 minutes. Turn off the heat.
Serve hot with steamed rice, chapatis or pathiris.
Ingredients:
1. Whole chicken cut in to 4 or 6 pieces.
2. Potato- 1/4 Kg medium size- cut to small pieces.3. Coconut milk- from 1/2 portion of coconut.( 1 cup)
4. Onion- 3 chopped nicely. Keep 1/3 portion separate for gravy
5. Green chillis- 6
6. Red chillis- 4
7. Whole black pepper- 12 nos
8. Ginger- 1 inch piece
9. Garlic cloves- 8 nos
10. Shallots- 8 pcs
11. Masala powder- Cinnamon, cloves, cardamom and fennel seeds powdered- 2 tea spoon.
12. Veg oil- 4 table spoons
13. Salt- to taste.
14. Butter- 2 table spoon
15. Cashew nuts- 10 pieces
16. Curry leaves- 3-4 stems
Preparation:
1. Heat oil in a pan and deep fry onions and potato. Strain and keep the remaining oil in the pan.
2. Grind green chillis, red chillis, black pepper, ginger, garlic, masala powder and shallots to make a fine paste.
3. Cook chicken pieces with the ground mix and coconut milk and salt. Take care not to over cook, flesh should not separate from the bone. In a pressure cooker, you can cook till the second whistle blow and then remove the cooker from heat.
4. Take out the cooked chicken pieces from the gravy and fry them on the remaining oil in the frying pan.
5. Heat butter on a sauce pan and fry the remaining chopped onion and curry leaves. Add cashew nuts.
6. Add the chicken gravy and saute for 4 minutes. Stop heat before the gravy is too thick.
7. Add this gravy over the chicken in frying pan.
8. Add fried onions and potatoes and saute for 4 minutes. Turn off the heat.
Serve hot with steamed rice, chapatis or pathiris.
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