Chicken Chennai


chicken – 1 kg
onions – 1/2 kg
ginger – 4 cm
garlic – 1/2 pod
green chillies – 2
corriander leaves – 1/2 cup
poppy seeds – 2 tsp
tomatoes – 300 gms
cloves – 3
cardamoms – 3
cinnamon – 3 pieces
bay leaves – 2
fennel – 1 tsp
pepper powder – 1 tbsp
chilli powder – 2 tsp
corriander powder – 1 tbsp
turmeric powder – 1 tsp
oil – 5 tbsp

Clean and joint the chicken. Remove the skin. Slice onions.
Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a smooth paste.
Chop tomatoes. Heat oil in a kadai on medium flame.
Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion slices and fry till brown.
Add the ground paste and fry well. Add all the powders, fry for 1 minute.
Add tomatoes, fry till oil separates at the sides of the kadai. Add chicken pieces and salt.
Add 2 cups of water.Cover and lower the flame.
Simmer till chicken is cooked. Serve hot with steamed rice.

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  1. the recipe is good and the combination of rice is too good.

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