This is a traditional Mangaloread dish about this dish until my grandmother made it, this time when she visited us she added this extra spice which made me fall in love with the south Indian dishes again.
This can be made with Shrimp/ Chicken/ Goat/ Lamb.
You can also make it into a curry by adding coconut milk instead of grated coconut.
Servings: 5 (for 10 pieces of chicken)
Cook Time: 30 mins
1. 1 chicken (10 pieces from halal meat stores if halal is not accessible you can also buy breast (3 pieces)/ thighs(3 pieces)/ Drumsticks (7 pieces))
2. 10 red chillies (you can add paprika later if you think it needs more)
3. 1 tsp jeera
4. 3 tbsp coriander seeds
5. 1 tsp methi seeds
6. 1/4 tsp ajwain seeds (optional, some people don’t like the strong taste)
7. 1 tsp pepper corns (ground also will do)
8. Clarified butter (melt unsalted butter/ghee/ oil)
9. 8 flakes of garlic
10. 1/4 tsp tamarind paste (or a 2 tsp of small piece soaked in hot water)
11. 2 cups grated coconut
12. 1 chopped onion
13. salt accordingly
14. turmeric powder (optional)
1. 2 tsp clarified butter
2. 1 chopped onion
3. 3 crushed garlic
Fry in ghee(clarified butter) the following ingredients,
- red chillies
- coriander seeds
- methi seeds
- ajwain seeds
- peppercorns then blend (grind) with a little water until it is a paste
- Add to the paste 5 flakes of garlic, turmeric, tamarind, grated coconut, and grind again.
- Marinate the chicken with the paste and leave it aside.
- Take a deep flat bottom pan, add ghee/clarified butter/oil, add 1/2 chopped onion (1/2 cup), salt, water 2 cups(add more if required) and add the marinated chicken along with the paste and cook on low flame (makes the chicken tender).
- When the chicken is almost done in another small pan heat up the ghee/ other substitutes and add rest on the onion, fry the onion until it turns to dark brown (just before it gets charred) and add it over the chicken.