Thanks to Diny Regi for this Simple yet yummy and unique dish.
Here Chicken is cooked along with the paste made from curryleaves-Fennel and Coriander seeds…giving the Chicken an unique and aromatic flavour of the ingredients.
This is another indian version of the Green Chicken curry ..ofcourse with a difference.
500 grams Chicken
15 strings Curry leaves
2 Tbsp Fennel Seeds (Saunf)
3 Tbsp Coriander seeds
2 Tbsp Cumin seeds
3 Medium Onion- sliced
2 Tbsp Ginger-garlic paste
2 Medium Tomato – chopped
½ Tsp Turmeric powder
2 Tbsp Red chilly powder
1 Tbsp Black pepper powder
1-2 Tsp Chicken masala powder
2 Tbsp Curd
Salt to taste
3 Tbsp Oil
– Heat a non-stick pan. Pour 1 tbsp of oil. Add curry leaves, Coriander seeds & 2 Tbsp of Fennel Seeds. Make a fine paste of this by sprinkling water to it. Keep aside.
-In a pressure cooker heat the remaining oil.
-Add 1 Tsp Fennel seeds, Cumin seeds and a few curry leaves. Once they are roasted add onion, turmeric powder and salt to taste.
-When onion turns translucent add the ginger-garlic paste, red chilly & black pepper powders. Mix well.
-Add tomatoes & fry till the rawness goes off.
-Add chicken into it & chicken masala powder. Mix well.
-Check for salt & pour enough water to get gravy. Close the lid & cook for 2 whistles.
-When the pressure releases, add the grinded curry leaves mixture & curd into it & allow it to boil for a few minutes.
– Enjoy this with ghee rice!