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

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more