Ingredients non vegetarian 4 servings

• 500 g Chicken
• 1/2 cup Coconut milk
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 6 Red chiliies , de-seeded
• 1/ tbsp Jeera seeds
• 1/4 bunch Coriander,  finely chopped
• 2 sprigs Curry leaves
• 1 tbsp Dhaniya powder
• 2 tbsp Ginger garlic paste 
• Ajinomoto - a small pinch
• Salt - to taste
• Oil - as required
• 1/2 tbsp Peppercorns

Directions

1. Clean, wash and cut chicken into medium sized pieces
2. Grind tomato, red chillies, dhaniya powder, turmeric powder,half corriander, salt,ginger garlic paste, jeera seeds and peppercorns into a thick coarse paste and marinate the chicken in this paste for 1/2 hour.
3. Heat and pressure cooker and add the marinated chicken with 1/2 a cup of coconut milk and pressure cook till the chicken is soft, tender and almost dry.
4. Fry curry leaves in a pan and add the onions and fry till dark brown and finally add the cooked chicken till the masala gets blended well and the oil separates from the chicken.
5. Garnish with corriander and sprinkle lemon juice , stir and serve hot.
6. Tastes lovely when served with sambhar, rice, rasam and biryani, ideal for rotis too.

Comments

Preethi Stephenson

Thank you christy! your Kheema dhall biryani was simply mindblowing, can you tell me what are pine nuts? ur biryani was the hit of the weekend!!

christy gerald

Preethi,this one is too good. Simply lip-smacking chicken preparation.