Ingredients :
To Grind for marinade : To Marinade :
Coconut - 1 Tbsp Chicken - 1/2 Kg
Red Chilly - 2 Turmeric - 1 Tsp
Fennel Seeds -1/2 tsp Onions - 1/2 Cup
Cumin Seeds - 1 Tsp Tomato -1/2 Cup
Coriander Seeds - 1 Tbsp Salt - 1 Tsp
Cinnamon - 1'' size Grinded Masala
Cloves - 3 To Saute :
Cardamom - 1 Sesame Oil - 1/4 cup
Cashew - 5 Mustard seeds - 1/2 Tsp
Ginger - 1'' size Small Onions - 1/2 Cup
Garlic - 4 pods Curry Leaf - few
Salem Chicken Kuruma |
Smooth grind all the ingredients given.
Clean the chicken. Add chopped onion, Tomato, Turmeric and salt.
Then add the grinded masala paste to the chicken. Marinade it well for 30 minutes.
Heat oil in the cooker and add mustard seeds,chopped onions and curry leaf. Saute it for 2 minutes.
Finally add the marinaded chicken to it.
Just mix it with a laddle until chicken gets separated. Water will start oozing out. Add little water if needed. Close the pressure cooker lid and cook for 2 whistles. Allow the gravy to thicken. Finally transfer it to a serving dish.
Serve hot with rice or paratha.
Thank You. See you in next post.
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