[Spicy chicken preparation of Goa]

Preparation time—15 minutes                                      Cooking time—30 minutes

Serving—4                                                                                 Category—non-veg.

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  • Chicken                                                                                   800gm
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  • Dry red chilies                                                                      10-12
  • Turmeric powder                                                               ½ tsp
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  • Pepper corns                                                                        ½ tsp
  • Cloves                                                                                        4
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  • Cinnamon                                                                                1small stick
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  • Coriander seeds                                                                   2tsp
  • Cumin seeds                                                                           1tbsp
  • Onions, chopped                                                                 2 medium
  • Garlic                                                                                           8-10 cloves
  • Ginger                                                                                         1small knob
  • Tomato puree                                                                         ½ cup
  • Coriander leaves chopped                                               2 tsp
  • Tamarind pulp                                                                        2tbsp
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  • Oil                                                                                                   3tbsp
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  • Salt                                                                                                 to taste

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1-Clean, wash and cut chicken into 8-10 pieces prick the chicken pieces several times with fork and set aside.

2-Grind together red chilies, turmeric ,pepper corns,cloves,cinnamon,cumin seeds,ginger,garlic and coriander seeds to a fine paste using little water.

3-Heat oil in a heavy bottom pan, add onions and fry till brown, stir in ground paste and sauté for couple of minutes, add chicken and salt and stir cook till oil separates from masala.

4-Add tomato puree, mix well .Add in 2 ½ cups of water, bring it to boil, cover the pan and simmer  till chicken is tender and gravy thickens. Occasionally stir it.

5-Mix in tamarind pulp, remove from the fire and serve hot garnished with coriander leaves.

About Anil Kumar

Chef at Mayuri Farms and Restaurant