INGREDIENTS:
Boneless chicken: 250 gm (wash and cut into dices and keep aside)
Onion and tomato slices: 100 gm each
Garlic slices and ginger julienne: 10 gm each
Green chilli slices: Three
Curry leaves: Two sprigs
Turmeric, coriander and chilli powder: Half Tsp each
Salt: To taste
Chopped coriander leaves: 15 gm
Refined oil: 40 ml
Star anise and cinnamon stick: Two each
Cardamom: Four
Cloves: Three
Lentil urad white: Halt Tsp
For pounding:
Shallots and garlic: 15gm each
Ginger: 10gm (pound, keep aside)
For crushing:
Fennel, coriander seeds and whole red chilli: 15gm each
Cumin: 10gm (crush and keep aside)
METHOD:
Heat oil in a pan and add cinnamon stick, cardamom, cloves, lentil and star anise.
Add onion, garlic, ginger, green chillI and curry leaves. Sauté for some time and add the tomato. Mix well.
Add the chicken dices and stir well for two minutes. Add the chilly powder, turmeric powder, coriander powder and salt.
After five minutes add the crushed masala, cover the pan with a lid and cook on a slow flame. When the chicken gets cooked, remove the lid and add the pounded masala and coriander leaves.
Mix well and check for seasonings. Now again cover the pan for two minutes. Serve hot with rice or Indian breads or Indian rice pan cakes.
A Bachelor of Hotel Management & Catering Science from Sourashtra Arts & Science College, Madurai, Chef Raghavan has been with the Taj group of hotels for the past three years. He is currently posted at Hotel The Gateway, Pasumalai. A specialist in South Indian cuisine, he loves to play football and listen to music during free time.
