Skip to main content

Chicken Chalna

Chicken Chalna


Ingredients:

Chicken quarters/thigh piece - 1 lb or 500 gms
Oil - 1 ladleful
Shallots - 10 nos.
Tomato - 2 nos.
Ginger Garlic Paste: 2 Tbsp
Coriander Powder - 2 Tbsp
Cumin Powder - 2 tsp
Chilli Powder - 2 Tbsp
Turmeric Powder - 1 tsp
Cinnamon Sticks- 2 nos.
Bay leaf- 1 no.
Cardamom- 2
Cloves- 4 nos.
Fennel seeds/ saunf - 1 tsp
Kal pasi- 1/2 tsp

To Grind into fine paste:
Coconut : 1/2 a coconut or 1 cup
Garlic pods - 6 nos.


Method:

Cut and clean the chicken into pieces. Drain and keep aside.  In a pressure pan heat oil and once the oil is hot add dry spices (Cinnamon sticks, Bayleaf, Cardamom, Cloves, Fennel seeds, Kal pasi) and then add finely chopped shallots and as they turn pink while frying add Ginger Garlic paste and fry till the raw aroma of the ginger and garlic turns off and then add tomatoes and salt, cook for a while and add coriander powder, Chilli powder, cumin Powder, turmeric powder, cook for just 2-3 mts, these masala should not be burnt. Care should be taken not to burn this if not the entire dish would taste bitter. You can add 1/8 cup of water if required.  Add Chicken pieces to this, stir and cook covered for 10 mts in a medium flame.  Open and chk the chicken it should be half cooked. Add the ground paste of coconut and garlic  and add water to the desired quantity of Chalna, you can check the taste at this stage. Pressure cook for 2 whistles and switch off the stove.

Open when all the pressure releases. Boil to reduce it if it is watery. This can be served with Biryani, Chappati, Naan, Pulka, Dosa, Appam and Hot rice.





Comments

Popular posts from this blog

Grapefruit Pickle

Cut grapefruit into quarters and pressure cook with salt.
Let cool.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Mix well.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.


Potato Masala - Madurai Arya Bhavan Style.

My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.




Here goes the recipe:
Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown.  Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively). Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce. 
You may go wrong at these places: 1. over cooking the potatoes resulting in a soggy curry 2. browing the masalas resulting in a bitter curry
If taken care you will end with a delicious dish.

Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..


Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…