India is
diversified country where people talk in so many different languages, also they
have plenty no of different cuisines. From north to south, east to west people
have different languages and different food. As a foodie I love all the
different foods and among all the states one of my favorite state is Kerala - Gods own country. Where you will get so many different kinds of foods, I really
love the spices they use and the spiciness of the dishes.
As I say
before I love to cook chicken in different way, so this time I tried to cook
some KERALA STYLE SPICY CHICKEN. The taste of the dish is just mesmerizing with
the smell of fennel and curry leaves. After we ate the dish my husband told me to
cook some more kerala style dishes. And I love to do that again and again.
Preparation
time: 15 mints.
Cooking
time: 30 to 40 mints.
Ingredients:
For
marination:
1.Chicken:
600 gm (with bone or boneless).
2.One table
spoon curd.
3.Half tea
spoon turmeric powder.
4.Half tea
spoon red chili powder.
5.Half tea
spoon black pepper powder.
6.Half tea
spoon salt.
For gravy:
1.Two
medium sliced onion.
2.One small
chopped tomato.
3.Three to
four green chilies (cut into straight wise).
4.One table
spoon ginger and garlic paste.
5.10 to 12
curry leaves.
6.One small
cinnamon stick, 3 to four clove, two cardamom (freshly crushed).
7.Pinch of
fennel seeds, Pinch of mustard seeds.
8.Half tea
spoon coriander powder, Half tea spoon Kashmiri red chili powder.
9.Salt and
sugar as per taste.
10.Sunflower
oil for cooking.
Process:
Wash and
clean the chicken pieces then marinate them with all the mentioned ingredients
for 15 to 20 mints.
Now add
some oil in a vessel and add the fennel seeds and mustard seeds and some sugar (if you add sugar directly to
the oil then its helps to bring a nice color to the dish) after the oil become
hot. Then add the sliced onions and the green chilies and cook till the onions
are become transparent.
Now add the
freshly crushed whole garam masala, Kashmiri red chili powder and coriander
powder and cook for another 1 mint.
Now add the
ginger garlic paste and saute for 2 to 3 mint next add the chopped tomato and curry
leaves and cook with a lid till the tomatoes become soft.
Now add the
marinated chicken pieces and cook in high heat to avoid the water which used to
come from the marinated chicken, for 5 to 6 mint.
Now reduce
the heat and cook in medium heat for 20 to 25 mints and add some salt if needed.
After 20 mints
you can see a nice color came out from the dish with a lovely smell.
Enjoy your
KERALA STYLE SPICY CHICKEN.
