I once saw a cookery show on television and was inspired to try my version of the recipe. Even though it was a bit spicy for my kids, they still lapped it up, running eyes and nose not withstanding.
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 45 min
Ingredients
Chicken - 8 breast tenderloins(about 500 gms), cut into bite-size pieces
Onion- 2 small(thinly sliced)
Tomato- 1 small(cut into small pieces)
Ginger-garlic paste- 1 tbsp
Meat masala- 2 tbsp
Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Cumin powder- 2 tsp
Oil- 1 tsp+ 2 tbsp
Water- 1 cup
Salt- to taste
Curry leaves- 1 sprig
Heat 1 tsp oil in a skillet. Add the ginger-garlic paste and onion and saute until it is light brown. Add the tomato and saute until soft. Add the masala powders and curry leaves and saute. Mix in chicken pieces and saute for a minute or two. Now add water and salt. Cover and cook until it is done(about 10 minutes).
Open the lid and allow water to evaporate completely. Transfer the chicken pieces to a bowl and allow to cool slightly. Pull the chicken pieces into small pieces and transfer it back to the skillet with 2 tbsp oil. Allow chicken pieces to get crisp on a very low flame(about 30 min or until the desired doneness), stirring every 10 minutes or so. Garnish and serve hot.
It goes well with rice or chappathi.
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 45 min
Ingredients
Chicken - 8 breast tenderloins(about 500 gms), cut into bite-size pieces
Onion- 2 small(thinly sliced)
Tomato- 1 small(cut into small pieces)
Ginger-garlic paste- 1 tbsp
Meat masala- 2 tbsp
Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Cumin powder- 2 tsp
Oil- 1 tsp+ 2 tbsp
Water- 1 cup
Salt- to taste
Curry leaves- 1 sprig
Heat 1 tsp oil in a skillet. Add the ginger-garlic paste and onion and saute until it is light brown. Add the tomato and saute until soft. Add the masala powders and curry leaves and saute. Mix in chicken pieces and saute for a minute or two. Now add water and salt. Cover and cook until it is done(about 10 minutes).
Open the lid and allow water to evaporate completely. Transfer the chicken pieces to a bowl and allow to cool slightly. Pull the chicken pieces into small pieces and transfer it back to the skillet with 2 tbsp oil. Allow chicken pieces to get crisp on a very low flame(about 30 min or until the desired doneness), stirring every 10 minutes or so. Garnish and serve hot.
It goes well with rice or chappathi.
