- Chicken pieces- 1 lb.
- Grated ginger- 1-inch piece
- Garlic- 4 cloves (crushed)
- Onions- 2 (chopped)
- Tomatoes- 3 (chopped)
- Grated coconut- 1 tablespoon
- Plain yoghurt- 4 tablespoons
- Turmeric powder- 1 tsp
- Red chili powder- 1 tsp
- Garam masala- 1 tsp
- Dalda or oil- 2 tablespoons
- A bunch of chopped cilantro (coriander) leaves
- Lime juice- 1 tablespoon
Dry roasted Chicken
Grind the onions, coriander leaves and ginger together into a coarse paste. Add turmeric powder, red chili powder, garam masala and salt to it.
In a heavy-based pan heat the dalda or oil and fry this mixture for 5 minutes. Then add the tomatoes and yoghurt to this. Let it get fried until the liquid is absorbed. Add the chicken pieces to it and stir-fry for 5 minutes. Cover and reduce the heat. Let it cook for about 45 minutes to 1 hour or until the chicken is tender. Stir occasionally. After that remove the lid and add grated coconut and lime juice and cook for another 5-10 minutes. Serve hot.
