5/5 (2)

This recipe is a simple and go to recipe and does not require any special masalas in order to prepare it. I make this recipe at least once in a week. It goes well with rice, roti, idly, dosa etc. I made this recipe using chicken drumsticks, you can use even thighs or breasts.

My grand-mother used to make this in an iron skillet and this elevates the dish to another level. You can certainly notice the difference between cooking in a non-stick pan and iron skillet.

Servings : 2

Ingredients:

1. Cinnamon stick – 1 inch (2)
2. Cloves – 4
3. Onions – 3/4 cup (finely chopped)
4. Ginger Garlic paste – 2 teaspoons
5. Tomatoes – 3/4 cup (chopped)
6. Low sodium chicken broth – 2 cups (optional)
7. Fresh or frozen coconut – 2 heaping tablespoon (shredded)
8. Fennel seeds – 1 tablespoon
9. Black pepper – 1 tablespoon
10. Oil – 2 tablespoons
11. Coriander and curry leaves – few sprigs

For the Chicken Marination:

1. Chicken drumsticks – 4 (with or without skin)
2. Yogurt – 1/3 cup (homemade yogurt preferred)
3. Turmeric powder – 1/4 teaspoon
4. Chilli powder – 1 teaspoon
5. Coriander powder – 2 teaspoons
6. Garam masala – 1 teaspoon
7. Salt – 1 teaspoon or as needed
8. Lemon juice – 2 teaspoons

Tip to remove poultry smell from the chicken : After cleaning the chicken with water, place it in a bowl inside the sink. Add 1/4 cup of vinegar diluted with 1 cup of water and coat the chicken on all sides. Leave it undisturbed for 5 minutes and wash again with water.

Method:

1. First, mix the cleaned chicken with yogurt, turmeric powder, chilli powder, coriander powder, garam masala, salt, lemon juice and marinate for 8 hours (or at least 2 hours).

2. Next, heat oil in a pan, add cinnamon stick, cloves, onions and saute until onions turn golden brown. Then add the ginger garlic paste and saute until the raw smell of the ginger and garlic goes off.

3. Then add the tomatoes and saute until they turn mushy.

4. Then add the marinated chicken drumsticks along with the chicken broth. Close with a lid and cook under medium flame for 20 to 25 mins. Chicken broth can be replaced with water if you do not wish to add it.

5. In the meanwhile, prepare the coconut mixture. Blend the frozen or fresh coconut along with pepper and fennel seeds with little water as shown below.

6. Add the above contents to the gravy along with some water and mix well. The consistency of the gravy should not be too thick or too thin. Add more salt according to your taste if needed.

Cook for 7 more mins and turn of the heat. Add coriander and curry leaves for garnish.

7. Serve with rice, roti, idy, dosa etc.