Sunday, 6 April 2014

Chicken Agni Kuruma / சிக்கன் அக்னி குருமா

Chicken – 750gm
Chopped Onion – large – 2
Chopped Tomato – large – 2
Ginger garlic paste – 2+2 tsp
Green chilli – 2
Chopped mint & coriander leaves – few
Garam masala – 1/2 tsp (powdered cinnamom,cardamom and clove)
Turmeric powder – 1/4 tsp
Chilli powder – 1 + 1 tsp
Cumin powder – 1 tsp
Fennel powder – 1 tsp
Coriander powder – 2 tsp
Lime medium – half
Thick fresh yogurt – 2 tbsp
Oil – 4 tbsp
Salt – to taste.
To grind:
Coconut – 5 tbsp
Broken cashew nuts - 2 tbsp
Steps to follow:

Clean, wash thoroughly and drain the chicken pieces.
Marinate the chicken with 2 tsp gg paste, 1 tsp chilli powder, 1/4 tsp turmeric powder, yogurt and salt to taste. Keep aside.
Heat oil in a pressure cooker, add chopped onion fry till golden brown, add 2 tsp gg paste and garam masala, sauté for a minute.
Then add chopped tomato, chopped mint and coriander leaves and green chillies. Saute well. Add little salt and stir well, leave the tomatoes to soft.
Then add all masalas ( chilli powder, cumin powder and fennel powder each 1 tsp and coriander powder 2 tsp) Stir well.
Add the marinated chicken, Squeeze half lime.(optional) Mix well.
Add one cup water and cook for 2 whistles in a high flame. Switch off.
When pressure released, open and add ground coconut cashew paste. Add

1 – 2 cups of water to required thickness. Check the salt. Let it boil for 3-5 minutes.
Simmer the stove till oil oozes out. Switch off the stove.
Delicious Chicken Agni Kurma is ready to serve.
Serve hot with parota or ghee rice, thalcha and raitha.

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