Skip to main content

Chicken Pirattal /Semi Dry Chicken Curry



Pirattal is delicacy made in most of our households to accompany with rice.Pirattal is neither watery as kuzhambhu nor dry as fry.Its a semi dry dish and goes very well even with rasam rice and rotis.

For this preparation,Kuzhambhu milagai thool is used.As I ran out of it, used red chilly and coriander powder along  with  garam masala powder.Also I slightly changed the original recipe and made it to my family taste.In the original recipe no cashew is used.Also I added some onion slices in the end for extra crunch.





                                                          
                                                           
                                         Chicken Pirattal/Semi Dry Chicken Curry

                                                                  
   Basic Information
   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 40-45 minutes
   Serves 3-4


   
 Ingredients

 
  
Ingredient
Quantity
Chicken( with bone or boneless)
1.25 lbs
Onion(finely chopped)
1(medium size)
Tomato
2 medium size
Ginger&Garlic Paste
2 tbs
Coriander powder/dhaniya podi
2 tsp
Red chilly powder/milagi podi
2 tsp
Black pepper powder /milagu thool
1/2 tsp
Turmeric powder
1/4 tsp
Garam Masala powder
1/4 tsp
Yogurt/curd/thayir
2 tbs
Curry leaves/karivepillai
1-2 sprigs
Cashews/mundiri(broken)
10-12
Salt
1.5 tsp
Oil
3 tbs
Coriander leaves(finely chopped)
2 tbs
   
 Grind to a fine paste

Ingredient
Quantity
Coconut(grated)
2 tbs
Poppy seeds/kasakasa
1/2 tsp
Fennel seeds/sombu
1/2 tsp


 For the tempering

Ingredient
Quantity
Cloves/lavangam
4-5
Cinnamon/pattai
2 inch
Fennel seeds/sombu
1/2 tsp
  
For the Garnish
Ingredient
Quantity
Onion(thinly sliced)
1/4 cup
Green chilly(slit lengthy)
2 
Coriander leaves(chopped)
as needed

 Method 
  • Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,yogurt and salt to the chicken and marinate for 30 minutes minimum..
  • In a  pan,heat the oil and do the tempering,fry the cashews.Add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.
  • Add in the marinated chicken and give it a mix till it changes the color. Add in the chopped tomato and mix it well.
  • Add around a cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender add the ground paste and mix it well.Let it cook for couple of minute or till it reaches a semi dry consistency.Add in the ground black pepper powder.
  • Also add in the chopped coriander leaves and mix it well. Finally add the the sliced onion and green chilly and mix it well.Let it simmer for a minute or two.Put off the flame and add the lemon juice if needed.
  • Serve it warm with rice or roti.




Enjoy..................

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more