Virgin Sunset



Spicy Dry Chicken

  • 2 Kg Chicken, washed thoroughly and cut into cubed- pieces
  • 4 Onion (medium), chopped into small cubes
  • 2 tbsp Tomato paste
  • 2 tbsp Ginger & Garlic paste
  • 5 tbsp Oil
  • 1/2 tsp Black mustard seeds
  • 1/2 tsp Fennel seeds
  • 1 tsp Red chilly powder
  • 2 tbsp Coriander powder
  • 1 tbsp Garam masala
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Pepper powder
  • Salt - as rqd.
  • Coriander leaves- to garnish
  • Curry leaves

  • Preparation:
    • In a pan, heat some oil and add the chicken pieces.
    • Wait till their water comes out off the chicken.
    • Then take out the chicken from the pan and keep aside.
    • Heat oil in another pan.
    • Splutter black mustard seeds, fennel seed and curry leaves. Add onion and saute till golden brown.
    • Add ginger/garlic paste and sauté for a minute.
    • Add tomato paste and cook until soft. Turn heat to low heat and add red chilly powder, coriander powder, cumin powder, turmeric powder, pepper powder, garam masala and salt.
    • Saute thoroughly for at least 8 minutes in low heat for masalas to bring out the flavor and smell.
    • Add the chicken pieces and sauté thoroughly over medium-high heat
    • Stir regularly so it doesn't stick to bottom .
    • Cook chicken uncovered until well done.  Garnish with coriander leaves and split green chillies. Serve hot