Tuesday, July 1, 2014

Khara Chicken

Spicing up the chicken (and my kitchen) with another experiment using dessicated coconuts and all the whole masalas. This one is sure to make anyone's mouth water, just with the amazing aroma !!


Grated coconut: 1/2 cup
Onion (charred): 1 (cooking the whole onion  till its outer skin starts getting blackened)
Cooking oil: 3 tsp.
Cinnamon stick: 1 inch
Cardamom: 2
Cloves: 2
Cumin seeds: 1 tsp.
Turmeric powder: 1 tsp.
Onion (chopped): 1
Salt: to taste
Red chilli powder: 1 tsp.
Ginger-garlic paste: 4 tsp.
Coriander powder: 1 tsp.
Lemon juice: 2 tsp.

  1. Dry roast the grated coconut and mix with the charred onion. Add a little water and grind to a fine paste. Keep aside.
  2. Heat oil and add cinnamon, cardamoms, cloves, cumin and fry for a minute.
  3. Add turmeric and mix well. Add the onions and fry till they are transparent. 
  4. Add salt, red chilli powder, coriander powder and ginger-garlic paste. Mix well and cook for another minute. Add chicken pieces and cook for 5 minutes.
  5. Add 1/2 cup water and cover. Let cook for 15 minutes. Remove cover and add the coconut and onion paste and lemon juice. Mix well and cook for another 5 minutes.
  6. Remove from heat and serve hot.

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