Chicken Chamiya
This is a very easy recipe and it take less time to prep. This dish pairs well with rotis or rice.
Disclaimer: I do not have the prettiest pic of this recipe to post. But I have tried this out and its a hit at my dinner table.
Recipe Courtesy - Dhe Ruchi in Mazhavil manorama.
Chicken Chamiya
This is a very easy recipe and it take less time to prep. This dish pairs well with rotis or rice.
Disclaimer: I do not have the prettiest pic of this recipe to post. But I have tried this out and its a hit at my dinner table.
Recipe Courtesy - Dhe Ruchi in Mazhavil manorama.
Cooking Instructions
- 1
Heat a pan and add 1 tbsp oil to it, add the diced onions to it and saute till it becomes translucent. once translucent lower the flame and stir occasionally.
- 2
Heat another pan and add the remaining oil. Once the oil becomes warm, lower the flame and add the chilly powder, coriander powder, tumeric powder and garam masala to it. Mix the powders well and add half cup of water. Mix well till the oil starts separating from the masala.
- 3
When the oil starts seperating, add the translucent onions to it and mix well for a couple of minutes.
- 4
Add the tomatoes to the gravy and mix well, if the gravy gets really thick add half cup of water to it and keep the flame medium.
- 5
In the mean time, add chopped cilantro, greenchilly, ginger and garlic to a grinder. Grind the ingredients to a fine green paste.
- 6
As the water reduces and the gravy becomes a thick consistency, add the green paste to it and mix well. If the gravy becomes dry add a little more water to mix the masala and let it boil to a thick consistency.
- 7
Once the gravy gets to a very thick consistency, Add the chicken pieces to it and cover the pan with a lid. Do not add any water at this stage, the chicken with get cooked in its own juices. Keep the flame in medium and stir occasionally.
- 8
Once the chicken is cooked, switch off the flame and let it sit covered for some time.
- 9
Serve with rotis, porottas or rice.
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