Ingredients non vegetarian 4 servings

• 15 big boneless Chicken pieces
• 2 tsp Chilli Powder
• 2 tsp Dhania Powder
• 1 tsp jeera powder
• 1 tsp Freshly ground Pepper Powder
• 2 tsp freshly ground ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp salt
• 1 cup grated coconut
• fresh paste of 1 medium-sized onion
• fresh paste of 2 medium-sized tomatoes
• 2 tsp lemon juice
• 2 cups water
• 2 tbsp oil

 For tempering:

• 1 tsp mustard seeds
• 1 tsp jeera seeds
• 1 finally chopped onion
• finally chopped coriander leaves
• finally chopped curry leaves
• 3 dry red chillies

Directions

1. Heat oil in a Pressure Pan and fry mustard seeds, jeera seeds, red chillies, chopped onions and chopped  curry leaves .
2. Put chilli powder,dhania powder,jeera powder,turmeric powder,peper powder,ginger-garlic paste,needed salt,onion paste and tomato paste one by one in order and saute well.
3. Put boneless Chicken Pieces next and mix them well in the masala and pour 2 cups of water and close the lid of the pressure pan. Cook it for 10 minutes or upto 4 whistle.Then remove the pan from the flame and keep it aside.
4. After 10 minutes open the pressure pan and put it in flame again.
5. Add grated coconut and saute for 2 mins. add chopped coriander leaves and saute for 2 minutes. add lemon juice and saute for a minute or until it becomes dry.
6. Serve hot with rice or chapathi.

Comments

christy gerald

you can reduce the no. of tomatoes used to - 1 no. , if you want to. If you find this dish as spicier then add 1/2 cup grated coconut to the mixture and mix it well before turning off the flame.

christy gerald

This chicken will turn out good if chicken is well cooked and the gravy becomes thick or dry.