-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 6
Ingredients |
|
| Chicken pieces | 1 Kg |
| Grated dry coconut (khopra) | 1 cup |
| Cumin (jeera) seeds | 1 tea spoon |
| Onions (payaz) chopped | 2 |
| Vegetable oil | 5-6 table spoon |
| Turmeric (haldi) | ½ tea spoon |
| Whole red chilli (sabut lal mirch) | 3-4 |
| Ginger garlic (adrak lahsan) paste | 2 tea spoon |
| Black pepper (kali mirch) | 1 tea spoon |
| Hot spices (garam masala) powder | 1 tea spoon |
| Salt (namak) | to taste |
Instructions
- Heat a pan with 1 teaspoon of oil, toast the whole red chilli, coconut, cumin seeds and onions until the onions turn slightly brown. Allow to cool and grind these ingredients to make a fine paste.
- In a bowl, mix chicken with 1 teaspoon of turmeric and salt. Keep aside for 5-10 minutes.
- Heat a saucepan with rest of the oil, add the coconut-onion paste, stir and fry for a little bit. Add ginger-garlic paste, black pepper and hot spices powder. Sprinkle salt and mix well.
- Now add chicken and cook until the meat gets soft and tender. (If required add little water).
- Serve hot “ Dry Masala coconut chicken” with roti.
- Recipe Type : Chicken, Curries, Non vegetarian
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