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Chicken Chalna

Chicken Chalna


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.


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.


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