Preparation: Coriander/Malli Masala: Grind to a fine powder coriander leaves, mint leaves, green chili, tomato, ginger and fennel seed. Grind without adding water.
Method: 1. Heat a wide pan with gingelly oil. 2. In medium heat, season with cinnamon, cloves and cardamom. 3. Add finely chopped shallots, garlic pods and salt. 4. Saute until it turns light golden colour. 5. Now add cleaned, diced boneless chicken. 6. Here I added boneless chicken, but chicken with bone also tastes good. 7. Cook the chicken for a while. 8. And add chili powder, turmeric powder, cumin powder and coriander powder. Cook until the raw smell of spices goes off. 9. Mix well, adjust salt and add little water then cook the chicken until it is soft. Cook until 80%. 10. Now time to add malli/coriander masala(green masala). 11. Cook chicken 100% along with this Malli masala. 12. Cook the raw Malli masala until raw smell goes off and oil separates. 13. Flavourful and Tasty Malli/Coriander Chicken.
Preparation: Dry roast all the above ingredient one after another given under ground paste. And grind it into a fine paste. Adjust dry red chili as per your spice level. Method: 1. Heat oil in a wide heavy bottom pan. 2. Add cinnamon, fennel seeds and clove followed by finely chopped onion and curry leaves. 3. Fry the onions until golden brown in colour. 4. Now add the chopped chicken pieces and cook. (cleaned with fresh water and turmeric powder) 5. Cook Chicken for at least 5 mins, then add Ginger and Garlic paste. Mix well and cook with chicken. 6. Now add chopped tomatoes and cook until it is mushy, then add salt and turmeric powder. 7. Cook the chicken 3/4th. 8. Time to add the grounded masala and 2 cups of water. 9. Pour enough water and let the chicken to cook until soft. 10. Check salt and adjust. 11. Put finely chopped coriander leaves and continue cooking. 12. Once the chicken is cooked fully and oil separates from the curry, off the flame. 13. Garnish with coriander leaves and enjoy this tasty Chicken Curry.
Serve this spicy and yummy Chicken Curry with Rice or Idly or Dosa or Chappathi.
Remove the skin and wash the chicken thoroughly. Slice the onion. Chop the tomatoes.
1. Heat oil in a kadai. Use gingely oil to make Ginger Chicken Masala. 2. Fry sliced onion until it turns to light golden brown in colour. 3. Then add chicken pieces and saute well, after 5 mins add ginger & garlic paste and turmeric powder. 4. Keep mixing the chicken untill the raw smell of ginger & garlic paste goes off, when the chicken is half cooked add chopped tomatoes, chili powder and salt. 5. Mix the ingredients well until combine, then cover the kadai with a lid and simmer the flame and cook, mix the chicken in between, if needed add ½ to 1 cup water and cook the chicken until the oil separates. 6. Check the salt & spice and adjust. When the chicken is cooked completely and the oil separates, switch off the flame. 7. Garnish with 1 tsp of cumin seeds, cut slit green chili and thin strips of gingers. 8. Cover the kadai with lid and let it rest for at least ½ an hour before serving.