A lip-smacking classic chicken recipe from the land of Madras.
MADRAS CHICKEN
Ingredients
500 grams chicken on bones, cut into 2 inch pieces
Crushed black peppercorns to taste
2½ tsps red chilli powder
2½ tsps cumin seeds
1½ tsp coriander seeds
1½ tsp fennel seeds
1 tbsp oil
1 inch cinnamon stick
2 bay leaves
2 green cardamoms
1 tsp garlic paste
1 large onion, sliced
¾ cup tomato puree
½ tsp turmeric powder
1½ tsps coriander powder
Salt to taste
1½ tsps lemon juice
A pinch of dried fenugreek leaves (kasuri methi)
Chopped fresh coriander for garnish
Method
1. Take chicken in a bowl. Add black peppercorns and 1½ tsps red chilli powder. Mix well and set aside to marinate for 30 minutes.
2. Dry roast 1½ tsps cumin seeds, coriander seeds and fennel seeds together in a non-stick pan. Transfer the roasted mixture in a blender and grind to a fine powder.
3. Heat oil in a deep non-stick pan, add remaining cumin seeds, cinnamon, bay leaves and green cardamoms. Sauté till fragrant.
4. Add garlic paste, onion and sauté till it turns golden brown. Add chicken and cook for 5-6 minutes on medium heat, stirring occasionally.
5. Add tomato puree. Cook on medium heat till oil separates. Add turmeric powder, remaining red chilli powder, coriander powder, salt, lemon juice and kasuri methi. Mix well. Cook for 4-5 minutes on medium heat.
6. Cover and cook on medium heat for 6-7 minutes or till chicken get cooked.
7. Transfer on a serving plate.
8. Serve hot, garnished with coriander.
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