Скачать или смотреть കുരുമുളക്‌ ഇട്ട് വരട്ടിയ കോഴി | Nadan Chicken Pepper Roast

കുരുമുളക്‌ ഇട്ട് വരട്ടിയ കോഴി | Nadan Chicken Pepper Roast

Link to recipe - https://www.yummyoyummy.com/2019/08/n...

Ingredients (Serves 4 – 5)
To marinate
1. Chicken – 3/4 – 1 kg, cleaned and cut into small pieces
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 – 3/4 tsp
Salt – 3/4 tsp
Marinate the chicken pieces with the above ingredients for at least 1 – 2 hrs or overnight in the refrigerator.
Other ingredients
2. Coconut oil – 3 tbsp
3. Onion – 2 cups, thinly sliced
Curry leaves – 1 sprig
4. Ginger-garlic paste – 2 tbsp
5. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1/2 tsp
Coriander powder – 1.5 – 2 tsp
Garam masala powder – 1 + 1/4 tsp (recipe below)
Pepper powder, freshly ground – 2 – 2.5 tsp (Adjust according to your spice tolerance.)
6. Green chilies – 2, diagonally sliced
Curry leaves – A few
7. Salt – To taste
Method
1. Heat coconut oil in a heavy-bottomed pan over medium-high heat. Add sliced onion, little salt and cook until onion turns transparent. Add ginger-garlic paste, mix well and cook until onion turns golden. Add turmeric powder, 1/2 tsp kashmiri chilly powder, coriander powder, garam masala powder and 1.5 tsp pepper powder. Saute until their raw smell is gone. Next add the chicken pieces and mix everything well. Cook for 4 – 6 minutes over medium heat. Add 1/2 cup hot water and mix well. Cover and cook until the chicken is done, about 20 - 25 minutes over medium-low heat, stirring occasionally. Once the chicken is done, add a pinch of pepper powder and 1/4 tsp garam masala powder. Mix well and check for salt. Finally add a few curry leaves and 2 green chilies, diagonally sliced. Serve with ghee rice, idiyappam, chapatis, porotta etc. This tastes best after 30 minutes.
Garam Masala Powder Recipe
Fennel seeds / perum jeerakam – 2 tbsp
Cloves / grambum – 6 – 8
Green cardamom/ elakka – 5
Cinnamon stick / karuva patta – 1/2 inch
Kus kus / white poppy seeds – 1/2 tsp (optional)
Whole black pepper corns / kurumulaku – 1/2 tsp
Star anise / thakkolam – 1 small
Jathi pathri / mace – a small piece (optional)
Grind the above spices to a powder in the small jar of a blender or in a coffee grinder. Store in an air-tight container.