Chicken chops is a semi dry curry which can be served as a side dish or a starter. I remember mom used to prepare this dish all the time. She used to serve this as a starter or sidedish with fried rice or biryani. I like to pair this with hot rice and rasam.
Recipe Video Uploaded on Vidyascooking Youtube Channels English and Tamil 😊
Chicken Chops Ingredients:
500 Grams Chicken Thighs
1/4 Cup Yogurt
1 Tbsp Ginger and Garlic Paste
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Blackpepper
1 Inch Stick Cinnamon
3 Cloves
3 Cardamoms
8 Green Chilies (Spicy)
1 Inch Ginger
10 Pods Garlic
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Curry leaves and Lime for Garnish
Prep:
Peel and Wash equal amounts of ginger and garlic, roughly chop and add it to a mixer jar grind with less water till smooth paste and reserve.
Peel and wash equal amounts of ginger and garlic, roughly chop and reserve.
Remove stem from green chilies wash and roughly chop and reserve.
Wash the chicken thighs twice and using a sharp knife place slits and reserve the chicken in a bowl.
Marination:
Place the chicken thighs in a bowl.
Add yogurt, coriander powder, turmeric, 1/2 lime, 1/4 tsp salt, ginger and garlic paste.
Massage the masala in the chicken cover and allow it to marinate for 30 minutes on kitchen counter.
Prepare Masala Paste:
Heat a wok with 1 tbsp oil on medium flame.
Add black pepper, cinnamon, cardamom, cloves to the wok gently stir and fry till the spices splutter.
Add chopped chillies, ginger and garlic fry all the ingredients on low to medium flame for 10 minutes.
Keep stirring constantly and fry the masalas evenly.
Remove the fried ingredients on a plate. Spread the ingredients and allow it to reach room temp.
Transfer the ingredients to a mixer jar and grind to form a smooth paste with very less water.
Once the masala is ground reserve it.
Lets prepare chicken chops:
Once the chicken has marinated well, add 2 to 3 Tsp of the ground masala and massage it in the chicken.
Cover and allow the chicken to marinate in the masala for 30 minutes if you have time in hand.
Transfer the chicken thighs to a nonstick handi, do not waste the marination...dilute the marination with half a coffee tumbler water and add it to the chicken.
Stir the chicken once cover and cook on medium flame till tender.
Once the chicken is half cooked open the cover and add salt stir once and cover cook it till all the excess moisture has evaporated. We can adjust the flame once the chicken has cooked and place it on high flame to evaporate the moisture.
Next add curry leaves, 1 tbsp ghee and 1/2 tbsp oil gently flip the chicken thighs and fry on all sides to desired consistency.
Remove the chicken chops from flame and plate it. Garnish with few drops of lime juice and serve hot...Enjoy!
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