Wednesday, February 06, 2013

Green Chutney Chicken

This green Chutney Chicken is finger licking good and low on fat. It also contains vitamins in abundance. Unlike chutney fish, some more ingredients go into this. Use of coconut is optional.

You can also make this chutney and keep in the freezer so that you can prepare the dish at short notice. By the time chicken is marinated, the chutney gets thawed and ready for cooking!

Chicken without skin - 1 Kg cut into curry size bits
Curds - 1/2 Cup(Optional)
Lemon - 1
Grated Coconut - 1/2 Cup(Optional)
Coriander leaves - 100Gms
Mint leaves - A few sprigs
Onion - 200Gms diced
Green Chillies - 6
Ginger - 2" piece
Garlic - 12 cloves
Peppercorns - 1/2 Tsp(Or pepper powder 1Tsp)
Cumin Seeds - 1 Tsp(Or cumin powder 1 Tsp)
Turmeric powder - 1/4 Tsp
Garam Masala powder - 1 Tsp
Salt - To taste
Oil - 2 Tsp


Marinate chicken with lemon juice, salt, turmeric powder, garam masala powder and curds for 2-4 hours.
Dry roast peppercorns and cumin seeds.
Grind Grated coconut, coriander leaves, mint leaves, ginger, garlic and green chillies along with the roasted spices to a fine paste.
Heat oil in a thick bottomed wide mouthed vessel.
Roast the marinated chicken pieces till golden.
Add the chutney, salt to taste and fry well.
Cover, simmer and cook for 15-20 mins.
Keep mixing every 5 mins to get a uniform taste.
When the chicken is cooked and the gravy is thick, transfer to serving bowl.
Serve hot with lemon wedges.
Goes well with ghee rice or rotis.

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