Recipe by Chrysl Castelino
Ingredients:
500 gms chicken with bones
1 medium onion (sliced)
1" ginger (julienned)
8-10 cloves garlic (julienned)
2 sprigs curry leaves
2-3 green chillies (slit into quarters)
2 tbsp freshly ground black pepper powder
1/2 tsp coriander powder
2 tsp soy sauce
2 tbsp chopped coriander leaves
1 lime - juice
salt to taste
For the marinade:
1/4 tsp turmeric powder
1/2 lime - juice
1/2 tsp salt
1/2 tsp ginger garlic paste
1 tsp pepper powder
1 tsp soy sauce
Steps:
- Clean and cut the chicken into medium size pieces.
- Drain all the excess water.
- In a bowl, add the chicken and marinate with pepper powder, haldi, salt, soya sauce and ginger garlic paste for at least half an hour.
- In a kadai, heat oil.
- Add the ginger, garlic, green chillies and curry leaves. Fry for about a minute.
- Add the onions. Continue to fry until the onions turn light pink and translucent.
- Now add the chicken and fry on high flame.
- Add the soya sauce, freshly ground pepper, coriander powder, salt to taste and mix well. Cook covered on low flame for 5-10 minutes, until the chicken releases water and you get a gravy.
- Take off the lid and cook on high flame till the chicken is cooked and the masala coats the chicken .
- Turn off the flame and add the lemon juice and coriander leaves. Mix well and serve hot.
- ENJOY!