Coorgi Gawti Chicken

Name: Coorgi Gawti Chicken
Total time: 3000 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 250 Grams Chicken; To Taste Salt; 1/2 Tablespoon Turmeric; 1/2 Tablespoon Red chilli powder; 4 Tablespoons Cooking oil; 4 Cloves; 1 Cinnamon stick; 1/2 Tablespoon Black peppercorns; 1/2 Tablespoon Cumin seeds; 1/2 Tablespoon Coriander seeds; 1 Ginger Slice; 4 Cloves Garlic; 1 Green chilli; 7 Curry leaves; 1/2 Cup coconut Grated; 1/2 Tablespoon Mustard seeds; 1/4 Tablespoon Fenugreek seeds; 2 chillis Dried red; 1 Onion (chopped); 2 Tomatoes (chopped); 1 Tablespoon Sugar; 1 Tablespoon Tamarind extract

Brijdeep Kaur @cook_7804687

Södertälje, Sweden

Chicken cooked in Himachali (Gawti) and Sout Indian style, with coconut, tamarind and curry leaves. Up the spice quotient of your meal with this Coorgi Gawti chicken.

Brijdeep Kaur @cook_7804687

Södertälje, Sweden

Chicken cooked in Himachali (Gawti) and Sout Indian style, with coconut, tamarind and curry leaves. Up the spice quotient of your meal with this Coorgi Gawti chicken.

Saved

Ingredients

50 mins

2-serving

250 GramsChicken
To TasteSalt
1/2 TablespoonTurmeric
1/2 TablespoonRed chilli powder
4 TablespoonsCooking oil
4Cloves
1Cinnamon stick
1/2 TablespoonBlack peppercorns
1/2 TablespoonCumin seeds
1/2 TablespoonCoriander seeds
1Ginger Slice
4 ClovesGarlic
1Green chilli
7Curry leaves
1/2 Cupcoconut Grated
1/2 TablespoonMustard seeds
1/4 TablespoonFenugreek seeds
2chillis Dried red
1Onion (chopped)
2Tomatoes (chopped)
1 TablespoonSugar
1 TablespoonTamarind extract

Saved

Steps

50 mins

1

Marinate the chicken pieces in salt, red chilli powder, turmeric and a little oil for 30 minutes.
2

Dry roast cloves, cinnamon, peppercorns, cumin, coriander, ginger, garlic, green chilli, curry leaves and the coconut. Let it cool and then grind to a smooth paste in a blender and keep aside.
3

Add 1 tsp. oil in a pan and add chicken pieces. Sear the chicken from both sides until it becomes a bit golden brown on both sides. Don't turn the chicken pieces too often. Keep the seared chicken aside.
4

In a pan add oil and add mustard seeds, fenugreek seeds and dried red chillis. When they splutter, add the onions and fry till they become transparent in color.
5

Add the masala paste prepared earlier and a bit of water. Mix everything well and cook for about 2 minutes.
6

Add the tomatoes, salt and sugar and cook until the tomatoes become completely soft. Now add chicken and tamarind extract. Mix well and cook for about a minute.
7

Add a cup of water and cover the pan for 20 minutes on medium flame. Remove the cover after 20 minutes and let it open cook for another 5 minutes. Now the chicken is ready. Serve hot with rice/roti.