Recipe by Ullorica (Ullabai) Fernandes
Ingredients:
For marination
1 kg chicken (cut & cleaned)
1 lemon - juice
1/4 tsp turmeric powder
salt to taste
Roast below separately and powder:
4-5 red chillies
4 tbsp coriander seeds
2 tbsp jeera
7 cloves
2 black cardamoms
3 green cardamoms
2" piece cinnamon
2 tbsp saunf/fennel seeds
1/2 tsp nutmeg powder (don't roast)
For frying:
10 - 12 sprigs curry leaves
1 onion (chopped)
100ml tomato paste
oil and ghee
Steps:
Ingredients:
For marination
1 kg chicken (cut & cleaned)
1 lemon - juice
1/4 tsp turmeric powder
salt to taste
Roast below separately and powder:
4-5 red chillies
4 tbsp coriander seeds
2 tbsp jeera
7 cloves
2 black cardamoms
3 green cardamoms
2" piece cinnamon
2 tbsp saunf/fennel seeds
1/2 tsp nutmeg powder (don't roast)
For frying:
10 - 12 sprigs curry leaves
1 onion (chopped)
100ml tomato paste
oil and ghee
Steps:
-
Marinate chicken with salt, turmeric powder and lemon juice. Cook without adding water and keep aside. (It will release water as it was marinated)
- In a vessel, heat oil and ghee.
- Add curry leaves and fry. Keep aside.
- Add the onions and fry till brown.
- Add cooked chicken, roasted spice powders, fried curry leaves and tomato paste.
- Cook covered for about 10 minutes on medium flame.
- ENJOY!