Chicken 1kg,boneless,cut into square pieces
Marinade
Shallots 6,chopped,ginger 1 inch pc, garlic cloves 6,green chilly1,grind all into a paste
Yogurt 1/2 cup, coriander powder 1tblspn,chilly powder 1tspn,pepper powder 1tspn,turmeric powder
1/2tspn,kasuri methi 1tblspn heap,salt to taste.
Mix all the ingredients to prepare the marinade.Marinate chicken pieces,keep for 2 hrs & cook in a
pressure cooker.No need to add water.
Onion 1,,ginger 1 inch pc,garlic cloves 6,all thinly sliced,coconut flakes 1tblspn,cooking oil 1tblspn,
tomato 1,sliced,jalepeno 1,seeded &sliced,garam masala 1tspn,curry leaf 1sprig,salt to taste.
Heat oil in a pan,drop in coconut flakes,saute till golden brown,add onion,saute till translucent,
add ginger,garlic,half of curryleaf ,saute,add tomato,saute till cooked,add garam masala,jalepeno,mix,add cooked
chicken,mix well,simmer flame,allow to remain till the gravy becomes thick.Adjust salt,transfer
to a serving bowl,garnish with curry leaves.
The pictures are of 2kg chicken preparation,I preferred to give measures for 1 kg.Since kasuri methi
is used .other herbs like mint or cilantro is not needed.
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