This is a special recipe , because I made many modifications to the original recipe and made it to be perfect and tastier :-D
Ingredients:
- Chicken - 1/2 Kg ( 2 big leg pieces)
- Onion - 2
- Tomato - 2
- Garlic - 5
- Ginger - 1 1/2 inch
- Oil - 3 tablespoon
- Zimt - 2 small pieces
- Clove - 2
- Fennel - 1 teaspoon
- Jeera/cumin - 1 teaspoon
- Pepper - 1 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Chilli powder - 1/2 teaspoon
- Coriander powder - 1/2 teaspoon
- Grated coconut - 3 teaspoon
- Salt
- Coriander leaves
Method:- Clean the chicken pieces and keep it aside.
- Grind ginger, garlic, pepper, cumin, grated coconut, 1/2 onion, 1/2 tomato into a fine paste.
- Heat oil in pan and add cloves, zimt, fennel seeds to the heated oil.
- After the fennels are golden brown, fry remaining finely chopped onions to golden brown.
- Add remaining chopped tomato pieces and pinch of salt and cook till tomatoes are totally smashed.
- Add the thick paste to the pan.
- Add turmeric powder, chilli powder, coriander powder , enough salt and cook it till raw smell goes off and the oil comes out at the sides.
- Finally add the chicken pieces.
- Add after 2- 3 mins half cup of water( or more) and cook it with closed lid for around 10 - 15 mins.
- Check if the chicken is completely cooked and cook the gravy without closing with lid for few more minutes till the required consistency is attained.
- Garnish with coriander leaves and serve it hot with rice, dosa, idli, or chappathi.
One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.
Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.
Ingredients:
- Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
- Large Onion-1
- Tomato-2
- Garlic-4,5
- Ginger-1 inch
- Fennel(Sombu)-1 teaspoon
- Turmeric Powder-1/4 teaspoon
- Chilli Powder-1/2 teaspoon
- Coriander Powder-1/2 teaspoon
- Cloves-2
- Cinnamon-small piece
- Oil-2 tablespoon
- Lemon juice-few drops
- Salt
Method:
- Boil the tomatoes and make into a paste after peeling off the skin.
- Tomato Puree can also be used instead of this paste.
- Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
- Now heat the remaining oil in pan and add cloves and cinnamon.
- Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
- Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
- Garnish with coriander leaves and add a few drops of lemon juice during serving.
- Suits with Chapathi, poori, Samosa, Rice.
