KODI KURA...

sunday's are always very special at my home... the whole house fills with the aroma of fully flavoured masala cooking in the kitchen... from my childhood it is been a tradition of cooking non - veg on sunday 's at home.. though they cook it on weekdays also, sunday's become a must for non-veg menu... most of our get togethers are planned on sunday's since everyone will eat non-veg on sunday and they don't fast for any god and have no restriction's.. as i am  a pure non - vegetarian, i always wait for sunday's and start planning the sunday 's menu 2 - 3 days earlier.. 

since i love non - veg, i keep trying to learn new varieties... last year i met one of my granny who stays in hyderabad and learnt this recipe from her... i loved it so much... she is a great cook and is specialist in cooking non - veg varieties.. and she told me the recipe of this.. i tried it two to three times at home and it always turned out extra ordinary...  i wanted to share this recipe with you all and hence presenting yo uthe delicious recipe of chicken...hope you like this recipe... :-) 

PREP TIME: 20 MINS, COOKING TIME: 20 MINS

INGREDIENTS:

CHICKEN	1 KG
ONIONS	2 MEDIUM
GINGER GARLIC PASTE	2 TBSP
RED CHILLI POWDER	2 – 3 TSP
SALT	TO TASTE
TURMERIC POWDER	½ TSP
CORIANDER POWDER	1 TBSP
GARAM MASALA	1 TSP
GRATED DRY COCONUT	1 TBSP
CURRY LEAVES	HAND FULL
FOR MASALA:
ONIONS	3 MEDIUM
GREEN CHILLI’S	3 – 4
TOMATOES	3 MEDIUM

METHOD:

 Ø  For masala, heat oil in a kadai, add roughly chopped onions, tomatoes, and green chilli’s and fry it till brown. Cool it down and grind it into fine paste.

 

 Ø  Clean the chicken, add chilli powder, salt, 1 tbsp ginger garlic paste, turmeric powder and marinate it for 15 – 20 mins. Heat oil in a pressure pan, add sliced onions and fry till brown, now add 1 tbsps. Ginger garlic paste and saute it. Add the grounded paste and fry till the raw smell disappears.

 Ø  Now add the marinated chicken, fry it for 5 mins on a high flame (stir it). Add two cups of water and pressure cook it for two whistles and off the gas.

 

 Ø  Once the pressure is released, open the lid, turn on the flame and add garam masala, coriander powder, grated coconut, curry leaves, stir it and cook for five mins on a high flame and turn of the gas.

Yummy delicious chicken is ready to serve hot… njoy your meal…

SUGGETIONS:

 ü  Add water to the chicken according to your requirement. If you need more gravy add 2 cups water or else you can add less water too as desired.

 ü  You can also add pudhina and fresh coriander according to your desire. I don’t like pudhina in gravy’s so I don’t add them. If adding them add it after sautéing the ginger garlic paste.

 ü  If you feel the gravy is too watery, cook it for more time on a high flame till you get the desired consistency.