Chicken - 250 gms
Ginger Garlic paste - 1 tsp
Cloves - 2
Cardamom - 1
Cinnamon - 1
Onions - 1 medium
Tomato Puree - 1 medium
Curds - 2 tbsp
Red Chili powder - 1 tsp
Coriander powder - 1 and 1/2 tsp
Fennel Seeds - 1/2 tsp
Coconut, grated - 2 tbsp
Coriander leaves handful
Oil - 2 tsp
Salt to taste
How to make the Chicken Pulusu
Dry roast the fennel and coconut till golden and grind to a paste once it's cooled. Keep it aside.
Wash and drain the chicken in a colander.
Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
Add the chicken pieces, saute well and add salt and turmeric powder. Combine everything well and simmer till the chicken is well coated.
Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.
Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.
Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it's served with biryani.
Finally add the coriander leaves and remove
This goes for the March Week 2, Cooking from Cookbook Challenge Group.