Monday 6 February 2012

Tribal chicken

I had this dish in one my travel in wynad district.  Near pulpally in a very small  hotel (we cant call it a hotel, it was a thattukada where only porotta and chicken was available when I reached).   When we asked them they told some ingrediants only but we could make up the rest from the taste and smell of the same.  It is very spicy and goes well with any kind of Rotis or if made dry can be used as a starter


Chicken -                                 15small pieces
Kashmiri chilly powder -          2 spoons
Onion finely sliced -                 2  nos
Tomato chopped –                  1 no
Curry leaves -                         8 or 10 leaves
Ginger chopped –                   small piece (2cm length)
Garlic chopped -                    2 flakes
Green chilly chopped -          2 nos
Turmeric powder -                ½ tsp
Salt -                                     To taste
Lemon juice -                        2  tsp
Cumin powder -                   1 tsp
methi  powder -                   2 pinches
Garam masala powder -      1 tsp
Pepper powder -                  ½ tsp
Oil -                                     2 tbsp

1) Marinate chicken pieces with Kashmiri chilly powder, Turmeric powder, Lemon juice, Salt and garam masala.   Leave for 15 minutes.

2) Fry chicken pieces in hot oil and drain. In the same oil,  sauté   Onion, Ginger, Garlic, Green chilly and tomato for 10 minutes in medium flame.  When they get mixed well,  add fried chicken pieces. Add pepper powder, Cumin powder and methi powder. Add some more salt if required. Mix well.  Turn off stove. Garnish with pudina leaves..

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