Chicken Perelan with special masala

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Ingredients:-

  1. Chicken – 500 grams, boneless breasts, cut into small cubes
  2. Coconut oil – 2 tbsps.+ 2 tbsps.;divided
  3. Onion – 1.75 cups
  4. Ginger – 1 tbsp.; finely chopped
  5. Garlic – 6 big cloves, finely chopped
  6. Curryleaves – a few
  7. Turmeric powder – 1/4 tsp.
  8. Coriander powder – 2 heaping tsps.
  9. Kashmiri chilly powder – 1/2 heaping tsp.
  10. Tomato – 1 cup; finely chopped
  11. Special masala powder – 1 level tsp.+ 1/4 tsp.; divided
  12. Thick coconut milk – 1/4 cup
  13. Salt to taste
  14. Onion – 3/4 cup (thinly sliced and deep-fried till golden brown and crisp)
  15. Sugar – 1/3 tsp.

For marinating the chicken:-

  1. Red chilly powder – 3/4 heaping tbsp.
  2. Turmeric powder – 1/4 tsp.
  3. Salt – 1.5 tsp.
  4. White vinegar – 1 tsp.

For the special masala:-

  1. Cardamom – 8 numbers
  2. Cloves – 8 numbers
  3. Cinnamon – 2″ stick
  4. Fennel seeds – 1 heaping tsp.
  5. Cumin seeds – 1 tsp.
  6. Peppercorns – 1 tsp.

Grind all these ingredients together to a fine powder using a mixer/grinder and use only 1.25 tsp. for this recipe.

Method:-

  1. Marinate the chicken pieces with vinegar, red chilly powder, turmeric powder and salt for 2-3 hours in your refrigerator.
  2. Heat 2 tbsps. of coconut oil in a broad non-stick pan. Stir in the marinated chicken pieces and shallow fry them for about 10 minutes on each side on low heat. Keep the fried chicken pieces and the stock left out by the chicken aside.
  3. To the same pan, add 2 more tbsps. of oil, the onions, curryleaves, chopped ginger  & garlic. Cook till the onions turn golden brown in colour.
  4. Add the Kashmiri chilly powder, turmeric powder and coriander powder. Cook for 2 minutes on low heat.
  5. Add the tomato & cook for 15 minutes.
  6. Add 1 tsp. of special masala powder and mix.
  7. Stir in the fried chicken pieces along with the stock & mix well. Lower heat & cover cook for 10 minutes. Add the coconut milk, deep-fried onions and cook for 5 more minutes or till the chicken pieces are well coated with the masala.
  8. Finally add 1/4 tsp. of the special masala powder and sugar and remove from heat.
  9. Serve hot with rice and moru kachiyathu.
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