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Black Chicken
By : Method
- Make a smooth paste of garlic, ginger, coriander leaves, lime juice, malvani masala and turmeric powder.
- Wash and clean the chicken pieces.
- Marinate the chicken pieces in the paste and keep aside for 20 minutes.
- Make a wet paste of sukha copra and the burnt onion.
- In a kadai heat the ghee and add the sliced onions. Fry for 2-3 minutes.
- Add the marinated chicken pieces, salt and � glass of water. Give it a boil.
- When it boils add the onion and copra paste.
- Add the garam masala powder. Mix well.
- Cover with a lid having water on it.
- Cook on a low flame, stirring at regular intervals till the chicken is tender.
- Garnish with fresh coriander leaves, lemon wedges and sliced onions.
Ingredients:
1 kg - desi chicken
2 whole pods - garlic (burn the garlic on the gas till brown)
1 - onion (burn on the gas till brown)
� - vati sukha copra (dry coconut)
� cup - coriander leaves
1" - ginger
2 tbsp - malvani masala
1 tbsp - garam masala powder
pinch - turmeric powder
juice - one lime
2 tbsp - ghee
1 - onion (sliced finely)
� - glass water
finely chopped coriander leaves (to garnish)
salt to taste
1 kg - desi chicken
2 whole pods - garlic (burn the garlic on the gas till brown)
1 - onion (burn on the gas till brown)
� - vati sukha copra (dry coconut)
� cup - coriander leaves
1" - ginger
2 tbsp - malvani masala
1 tbsp - garam masala powder
pinch - turmeric powder
juice - one lime
2 tbsp - ghee
1 - onion (sliced finely)
� - glass water
finely chopped coriander leaves (to garnish)
salt to taste
RECIPES BY ANITA RAHEJA
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