Ingredients
1. Chicken - 1/2 kg (I used chicken breast. Try using chicken thighs/bone-in chicken for that perfect brown colored chicken piralen)
2. Coriander powder - 2 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Cinnamon - 1/2 "
Cloves - 5
Cardamom pods - 2
Fennels - 1/2 tsp
3. Pearl onions - 12 - 15, sliced
Garlic - 1 tsp, chopped
Ginger - 1 tsp chopped
Salt - To taste
Vinegar - 1 tsp
Curry leaves - A few
4. Hot water - 1/2 cup
5. Vegetable oil - 2 tbsp
Method
Wash and clean the chicken. Cut into pieces of desired size.
Grind the ingredients numbered 2 in a mixer or coffee grinder. Blend the masala into the chicken pieces. Place them in a pan and add ingredients numbered 3. Add hot water. Turn heat to med-low, cover and cook until chicken is tender. When it is cooked and the gravy has thickened, remove from fire. Separate the chicken pieces from the gravy.
Heat 2 tbsp oil in another pan. Add the chicken pieces and fry until brown, at medium heat. Pour the gravy over and fry until the chicken pieces are well coated with it. Serve hot with rice/chapatis.
Recipe Courtesy - Flavors of the Spice Coast by Mrs K.M. Mathew
