As per tradition one more Sunday sees us waking up way past any decent waking up time and consequently having lunch way past 3 pm. We were in fact so hungry once lunch was ready that I almost didn’t photograph the dish. But posts without photographs are quite boring, so a photograph was clicked but after we were done with our pet-pooja. Good that I made a good quantity and the leftovers were good enough for a photograph.
1 kg cleaned and washed chicken on the bone (chopped in medium sized pieces),
2 tbsp vinegar (I used jamun vinegar),
1 ½ tsp black pepper powder,
½ kg onions,
1 cup shallots or Madras onions or sambar onions,
3 large tomatoes,
4 green chillies,
12 cloves of garlic,
1 ½ tsp garam masala powder,
1 tsp coriander powder,
2 tsp red chilli powder,
1 tsp of crushed ginger,
Oil as required,
1 cup of coriander leaves,
Salt to taste
Marinate the chicken in vinegar, pepper powder and salt for about half an hour.
Grind half the onions, one tomato, shallots, 2 green chillies and half the garlic to a fine paste. Add this to the marinated chicken, also add 1 tsp garam masala powder, coriander powder, red chilli powder, salt and a little water. Cook till the chicken is tender.
Heat oil in a large pan and add the remaining sliced onions. Fry till the onions are dark pink in colour and then add the crushed ginger and the remaining garlic after crushing them, half the chopped coriander leaves and remaining sliced green chillies. Fry this till brown and then add in the chopped tomatoes and cook till tomatoes are
Now add the remaining garam masala powder and the chicken. Let it boil once and lower the flame and allow it to cook on low heat till the oil separates. Since the chicken is already cooked, do not stir it too often or the pieces will fall apart. Serve hot garnished with coriander leaves.