Chicken cooked in onion, tomatoes & dry roasted Indian spices
All those regular readers of mine would know my love for chicken & how I love to prepare chicken dishes ! So here I am back with a basic & simple chicken recipe. This one is very easy to prepare, do not be taken aback with the number of steps, it's just a pinch of this & a handful of that from your masala dabbas/pantry & voila, you are left with a very flavorful & aromatic side dish that will definitely elevate your mild flavored rice or simple phulkas & leave you contented :)
This is a personal favorite at home & Deeps loves to prepare this by himself, so as usual, I'm the happy apprentice then. This time we paired it up with 'Nei Choru' & we lost count of how many helpings we took while having lunch with one of our favorite 'House' series on ;) This is just one of the types in which Nadan chicken curry is made at our place. There are many variations to this which I will post in the future. So this time, try this out & let me know how you liked it :)
Other Chicken recipes:
Chettinadu Kozhi Kulambu
Chicken Masaledar | Spicy Chicken Masala
Recipe Source: Deeps
I Took:
Marination: 30 minutes
Preparation: 40 minutes
Serves : 3-4 persons
I Used:
For Marination:
Chicken | - | 500 gm |
Turmeric powder | - | ½ tsp |
Salt | - | As needed |
Lemon juice | - | ½ of a small sized lemon |
To Roast & Grind:
Red Chilly | - | 4 nos |
Coriander Seeds | - | 1 tsp |
Mustard | - | ¼ tsp |
Cumin seeds | - | ½ tsp |
Pepper | - | ½ tsp |
Cinnamon | - | 1 inch piece |
Cloves | - | 2 nos |
Cardamom | - | 1 no |
Star Anise | - | 1 no |
Bay leaf | - | 1 no |
For Gravy:
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The Way:
1. Dry roast the ingredients under 'To roast & grind' in a pan. Add little water to it & grind it to a fine paste
2. Marinate the cleaned & cut chicken pieces with the ingredients under 'For Marination' & keep aside for 30 minutes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qQbhzFwvJTd9Jy4FmOcGOQTP1VFR2i_ywQnfsoVY3a6r5513VfeeqhDT7Ko-UikZ2wDPKgEy4YUDl0xfH5ohB7l6YolivswLuuVLSsmDWDultWeMAEebo0uRl5mZZLDVKO-YlFeqeQw/s640/Nadan+Chicken+Curry+1.jpg)
3. In a kadai, heat oil. Add the sliced onions & salt & saute well. The taste of this dish depends on how well you saute the onions. This is the key step & it may take you around 10-12 minutes. Keep sauteing occasionally till it reduces to half & becomes mushy. You can cover & cook as well in between
4. Once the the onions are nicely sauteed, add the sliced tomatoes & slit green chillies & saute well till the tomatoes becomes mushy
5. Now add the ginger-garlic paste & saute till the raw smell goes off. This may take around 2-3 minutes
6. Now add turmeric powder, red chilly powder, coriander powder & saute well for about a minute or two
6. Now add turmeric powder, red chilly powder, coriander powder & saute well for about a minute or two
7. Dunk in the marinated chicken pieces & give a nice stir. Close the kadai & cook in a medium/low flame till the chicken pieces become soft & are half-cooked. This takes about another 10 minutes
8. Now uncover the kadai & you can see that the chicken has let out some water. At this stage add the ground paste & sufficient water (if required) to bring it to the consistency for the gravy that you require. Close the kadai & cook again till the chicken is done
9. Now add in curd & give a stir. This step is totally optional. We like to add curd as it brings a tangy zing to the gravy which enhances the flavour of the dish
10. Add in the chopped coriander leaves & curry leaves & give a stir. Leave it in medium flame for another 30-60 seconds for the flavour of the leaves to sink in
11. Now for the tempering, heat oil in a kadai & fry the garlic pods & pepper separately
12. The garlic pods should slightly change colour & the pepper should just start to crackle. This tempering is also totally optional. We add it as Deeps like the crunch that the tempering adds to the gravy
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mQlFRNgjgB0GF1l6RqLt5xECv8NrHh0tQ9BrqTBv3hC96XUFTvnUUgzGcBYSPT9RT-qZXYTDmItZ1khtvYVdmtxPtOdycfnaCSoT-9G4sRfCNYGVCCH7IyObunHvYkbF59BQDq-hLog/s640/Nadan+Chicken+Curry+7.jpg)
You can serve hot with Nei Choru / Coconut Milk Rice / Roti / Idiyappam / Appam / Porotta / Chiratta Puttu / Puttu or any mild flavoured rice !
Cheers,
Chitz