Fish Fingers

Fish Fingers - South Indian Style

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The fish fingers served at Anjappar has been our favorite dish. As the kids enjoy finger foods, I had tried this fish fingers which turned out quite tasty. This fish finger is marinated with south Indian masala.

Ingredients:	Quantity
Firm boneless fish cut finger size	10-12 nos
Egg	1 nos
Bread Crumbs	1/2 to 1 cup (As required)
Oil	For Deep Frying
For Marinade:
Turmeric Powder	1 tsp
Chili Powder	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1/4 tsp
Pepper Powder	1 tsp
Garam Masala	1/4 tsp
Mustard Powder (Optional)	1/4 tsp
All purpose flour	2 tsp
Lemon Juice	2 tsp
Salt	To taste
Mayonnaise	To serve

Preparation:
1) Mix all the ingredients listed for marinade and apply on the cut and cleaned fish fingers and marinate it for 15-20 min's.
2) Beat the egg in a small bowl and spread the bread crumbs on a plate.
3) Heat oil in a shallow pan. Meanwhile prepare the fish fingers for frying.
4) Take the marinated fish fingers and dip them in the egg wash and then roll it on the bread crumbs so that they are in cylindrical shape.
5) Fry them in the heated oil for 4-6 min's or until cooked thoroughly. Make sure to put the oil on medium heat, otherwise the bread crumbs will be overcooked and the fish undercooked.
6) Serve hot with mayonnaise.

Garlic and herb Roasted Salmon

Roasted Salmon with Garlic and Herbs

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Roasted Salmon with garlic and herbs is very simple and easy to cook with few ingredients. You can serve it with any roasted veggies or with rice and a dipping sauce.

Ingredients:	Quantity
Salmon without skin	1 lb (3-4 pieces)
Garlic powder	1/2 tsp
Paprika	1/2 tsp
Pepper	To taste
Salt	To taste
Dried Parsley	2 tsp
Dried Dill	1 tsp
Lemon Juice	1-2 tsp
Olive Oil	1 tbsp
Turmeric Powder (Optional)*	1/2 tsp

Preparation:
1) Preheat oven to 400°F and line a baking sheet with foil or spray with cooking spray/oil.
2) Clean the Salmon and pat dry with a kitchen towel.
3) Mix the olive oil, lemon juice, garlic powder, paprika, salt, pepper, dried herbs and turmeric powder (if using). Apply this mixture on the Salmon. Make sure it is coated thoroughly on all sides. Let is marinate for 10-15 min's.
4) Line them on the baking sheet and roast for 20-25 min's, then broil on high for 1-2 min's on each side until they turn crisp**.
5) Serve hot with roasted veggies (like broccoli or zucchini or squash or capsicum) or Corn Rice and with any dipping sauce like ranch or honey mustard.

Note: * I prefer to use Turmeric powder in most of the sea food recipes to get rid of the smell. ** Cooking time varies by -5 to +5 min's based on the thickness and size of the Salmon.

Mutton Stew

Lamb and Vegetable Stew

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South Indian style mutton stew is lamb/goat cooked along with vegetables in coconut milk. Vegetable stew and chicken stew can be prepared using the same method.

Ingredients:	Quantity
Mutton with bone on cut into medium pieces	1.5 lbs
Onions finely chopped	2 nos
Potato cubed	1 nos
Carrot Chopped	1 nos
Celery Stalks chopped(Optional)**	1-2 nos
Tomatoes chopped	2 nos
Green Chilies	4-5 nos
Garlic chopped	4-5 nos
Ginger Garlic Paste	1 tbsp
Thick Coconut milk	1 cup
Thin Coconut milk	2 cups
Cinnamon *	1 inch stick
Cloves *	2-3 nos
Cardamom *	2 nos
Bay leaf *	1 nos
Black Pepper	1 tsp
Fennel seeds	1/2 tsp
Curry Leaves	1 Strand
Turmeric Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Fennel & Cumin Seeds Powder	1/4 tsp each
Dried crushed Rosemary (Optional) **	1 tsp
Tempering:
Mustard Seeds	1 tsp
Curry Leaves	1-2 Strands
Fennel Seeds	1/2 tsp
Pepper crushed	1/2 tsp
Green Chili	1 nos
Ghee	1 tbsp

Preparation:
1) Clean the medium sized mutton pieces and add little salt and turmeric and set aside.
2) Heat oil in a pressure cooker or a sauce pan and add the whole garam masala*, Black Pepper, curry leaves, fennel seeds, green chilies and sauté it for few seconds.
3) Add the chopped onions and chopped garlic and sprinkle enough salt and fry until the onions caramelize. Then add the ginger garlic paste and sauté for 1-2 min's.
4) Add the chopped carrot, potatoes and celery. Sprinkle the fennel and cumin powder and add the rosemary if using it.
5) Stir in the mutton and the chopped tomatoes.
6) Add the thin coconut milk and pressure cook until 3-4 whistles or well cooked if cooking with a sauce pan. Let the pressure release completely and remove the cover.
7) Stir in the thick coconut milk to the cooked mutton stew.
8) Heat ghee in a small sauce pan and add all the ingredients for tempering and once the mustard sputter remove from heat and add it to the stew and serve with appam, rice or parotta .

Note: ** You can use celery and rosemary for a slightly different taste.
***You can leave the mutton and add more vegetables like cauliflower, beans and peas to make a vegetable stew or add chicken to make a chicken stew and need not pressure cook.

Madurai Chicken Salna

Madurai Chicken Salna

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Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks with Sour Cream Dipping Sauce

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Ingredients:	Quantity
Chicken Drumsticks	4 nos
Tandoori Chicken Masala Powder*	2 tbsp
Onion Powder	1/4 tsp
Ginger Garlic Paste	1 tbsp
Crushed Dried Fenugreek leaves	1 tsp
Lemon Juice	2 tbsp
Thick Yogurt	1/4 cup
Salt	To taste
Sour Cream Dipping Sauce:
Sour Cream	1/4 cup
Heavy Cream	2 tbsp
Paprika	1/4 tsp
White Pepper Powder	1/4 tsp
Crushed Dry mint	1 tbsp
Crushed Dry Parsley	1 tsp
Lemon Juice	1 tbsp
Salt	To taste

Preparation:
1) Clean and marinate the chicken with all the other ingredients for 2-3 hours or overnight.
2) Pre-heat oven to 375°F. Line a roasting pan with foil and spread oil.
3) Place the chicken drumsticks in the pan and roast them for 25 mins and turn them onto the other side and roast for 20-25 mins.
4) Remove the excess water from the roasting pan during the last 10-15 mins.
5) Mix all the ingredients for dipping sauce and serve with the tandoori drumsticks.

Note:* You can use ready made tandoori chicken masala powder or make your own using the recipe Tandoori Chicken Masala Powder

Prawn Pulao

Prawn Pulao

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Ingredients:	Quantity
De veined Prawn	750 gms
Basmati Rice	3 Cups
Large Onions	2 nos
Tomatoes	2 nos
Ginger-Garlic paste	2 tbsp
Mint & Coriander Chopped	1/4 cup
Coriander Chopped	1/4 cup + some for Garnish
Green Chilies Slit	3 nos
Red Chilly Powder	2 tsp
Garam masala	1 tsp
Turmeric Powder	1/2 tsp
Yogurt	1/2 Cup
Coconut Milk	1 1/2 cups
Bay leaf	1 nos
Cinnamon Stick	1 nos
Cloves	2-3 nos
Lemon	Half

Preparation:
1) Soak the rice for 30 mins. Heat oil in a sauce pan and add the whole garam masala and the chopped mint coriander leaves and fry for 2 mins.
2) Then add the onions and fry till light golden brown, and then add the ginger garlic paste and slit green chillies and turmeric.
3) Add the tomatoes and saute until the tomatoes soften. Add the red chili powder and saute for a min.
4) Add the prawns and saute for 2 more mins.
5) Add the coconut milk and the yogurt and the garam masala and simmer for few mins.
6) Add the rice to it and mix it lightly and then add 2 1/2 cup of warm water. Adjust salt and sprinkle some garam masala and squeeze in the lime juice.
7) Close it and cook 12 - 15 mins or pressure cook, simmer it for 2 whistles.
8) Garnish it with the coriander leaves and serve with raitha or a fish curry.

Note: Pulao served with masala raitha.

Tandoori Chicken Biryani

Tandoori Chicken Biryani

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Ingredients:	Quantity
Basmati Rice	5 cups
Big Onion	2 nos
Tomatoes	4 nos
Ginger garlic paste	2 tbsp
Green Chillies	5 nos
Garam Masala Powder	1 tsp
Bay Leaf	2 nos
Cinnamon Sticks	2 nos
Cloves	6-7 nos
Cardamom	3 nos
Star anise	2 nos
Mace	1 nos
Ghee	2 tbsp
Saffron	Few strands
Milk	1/2 cup
Lemon juice	2 tbsp
Chopped Mint Leaves	1/4 cup
Chopped Coriander Leaves	4 tbsp
Oil	2 tbsp
Fried Onion	1/4 cup
Tandoori Chicken
Chicken Drumsticks	4 nos
Chicken Thighs	4 nos
Lemon Juice	4 tbsp
Dried Fenugreek Leaves	1 tbsp
Yogurt	1/2 cup
Oil	1 tbsp
Ginger Powder	1 tsp
Garlic Powder	1 1/2 tsp
Onion Powder	1 tsp
Turmeric Powder	1 tsp
Red Chili Powder*	2 tsp
Coriander Powder	1 tbsp
Cumin	1 tsp
Pepper Powder	1/2 tsp
Amchoor Powder	1 tsp
Cinnamon Powder	1/2 tsp
Cloves Powder	1/2 tsp
Cardamom Powder	1/2 tsp
Mace Powder	1/2 tsp
All spice	1/4 tsp
Fennel Powder	1/4 tsp
Powdered Bay leaves	1/4 tsp
Mustard Powder	A pinch
Salt	To taste
Red Orange Color	A pinch (Optional)

Preparation:
1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks.
2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight.
3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. Baste oil.
4) Soak basmati rice for 30 mins. Boil enough water adding the whole garam masala, once the water boils add the rice and salt.
5) When the rice is half cooked remove from heat and strain the water.
6) Heat oil in a large pan and fry the sliced onions until they are caramelized and add green chillies and ginger garlic paste. Fry until the raw smell of the ginger garlic paste is gone. Sprinkle the garam masala powder and then saute for a min.
7) Add the tomatoes and once the tomatoes are well cooked add the tandoori chicken and saute for a min or two and remove the gravy mixture.
8) Soak the saffron in warm milk for 10 mins.
9) Layer a large pan with half the quantity of rice, then sprinkle half mint and coriander leaves and layer the remaining rice and sprinkle rest of the mint coriander leaves. Sprinkle the ghee and pour in the saffron soaked warm milk.
10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. Garnish with fried onion and serve with raita.

Note:* You can substitute the list of spices with Ready Made Tandoori Masala and Garam Masala.
You can adjust the red chili and green chilly to make it very fiercer. The above recipe(spices) is suitable for kids to eat.
You can add the juices that got out while roasting chicken into the gravy in step 7, once the tomatoes are cooked.

Fried Shrimp

Fried Shrimp with Hot & Sweet Dipping Sauce

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Ingredients:	Quantity
De veined Shrimp/Prawns	15 nos
Egg beaten	1 nos
Cornflour	3 tbsp
Paprika	1 tsp
Pepper powder	1/2 tsp
Salt	To taste
Panko Bread Crumbs	1/2 Cup
Hot & Sweet	Dipping Sauce
Soy Sauce	1/2 tbsp
Hot Chili Sauce	1 tsp
Tomato Ketchup	1 tbsp
Honey	1/2 tsp
Pepper Powder	1/4 tsp
Garlic Powder	1/4 tsp
Lemon Juice	1 tsp

Preparation:
1) Clean the Shrimp and pat dry them with a kitchen towel. (You can leave the tail on).
2) Mix cornflour, Paprika, pepper powder and salt.
3) Dust the Shrimp in the cornflour mixture and shake of the excess mixture and dip it in the egg wash and roll them in the bread crumbs.
4) Heat oil in a pan and fry them in batches for 3-4 mins or until they turn golden in color. Serve hot with the dipping sauce.
5) Mix all the ingredients for the dipping sauce.

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices

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The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.

Ingredients:	Quantity
Mutton	750 gms
Shallots/Small Onion	250 gms
Garlic Crushed	8-10 nos
Ginger Crushed	1 inch piece
Garam masala powder	1 tsp
Turmeric Powder	1 tsp
Whole Garam Masala:	To Pressure Cook
Cinnamon	1 stick
Green Cardamom	2 nos
Star anise	1 nos
Bay leaf	1 no
Cloves	3-4 nos
Masala Paste:	To Grind
Dry Red Chilli	10 nos
Coriander Seeds	1 tbsp
Fennel Seeds	1/2 tbsp
Cumin Seeds	1 tsp
Poppy Seeds	1/2 tsp
Whole black PepperCorns	1 tbsp
Cinnamon	1 small stick
Green Cardamom	1 no
Cloves	2 nos
Star anise	1 no
Coconut Milk	1 Cup
Curry Leaves	Few
Coriander Leaves	Few chopped
Salt	To Taste
Oil	3-4 tbsp

Preparation:
1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.

Dum Murg Kali Mirch

Pepper chicken gravy cooked in microwave

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Ingredients:	Quantity
Chicken	600 gms
Medium Sized onion	3 nos
Green Chilli	1 no
Green Cardamom	2 nos
Whole Peppercorns	4-5 nos
Coarsly Crushed black pepper	1 1/2 tsp
Corriander powder	1 tsp
Milk	1/2 cup
Marinade:
Yogurt	3/4 Cup
Blanced and roasted Almond powdered	7-8 nos
Cashew powdered	3-4 nos
Red chilly powder	1 tsp
Garam Masala	1/2 tsp
Turmeric Powder	1/4 tsp
Ginger garlic paste	2 tsbp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix all the ingredients for marinade and add the cleaned chicken and leave it to marinate for 30 mins.
2) Add 1 tbsp oil and add the onions and microwave on high for 3-4 mins and grind the onion and green chilli to fine paste.
3) Add the ground onion, green cardamom, corriander powder and black peppercorns and microwave for 5 mins.
4) Add the chicken along with the marinade and microwave covered for 6 mins.
5) Add 1 cup water, milk and 1 tsp black pepper and microwave uncovered for 6 mins, remove and stir once and microwave for another 4 mins.
6) Leave it to rest for 5 mins and sprinkle the remaining pepper powder and serve hot with steamed rice, pulao rice or roti.

Note: In step 5 check if the chicken is cooked and add a couple of mins if not done. Do not over cook the chicken, since it will become dry.

Sura(Shark) Puttu

Selvam got Shark one day and I have never cooked it before. He had eaten it in my cousin's house and he liked that, so I called her up and asked her how to cook.

I tried it out and it came really well.

Ingredients:

Shark 500gms,
Large onions/Small Onions (almost 400 gms),
Garlic flakes 5-6,
Ginger/Garlic paste 1 tbsp,
Green Chilly 2-3,
Turmeric powder 2 tsp,
Red Chilly powder - 1 tsp

For Seasoning
Mustard 1 tsp,
Few Curry leaves ,
Few Coriander leaves
Oil 1 tsp

Preparation:

1) Clean the shark pieces well.
2) In a vessal add the shark pieces, turmeric powder and little salt and let it cook well, (Approximately 10-15) until the shark is cooked well.
3) Once the shark is cooked well, you can peel the outer black & white hard skin easily.
4) Squeeze the water out of it and grate it well and make a mixture by adding turmeric powder, chilly powder.
5) In a tawa add oil and add the ingredients for seasoning and add the garlic flakes, green chillies, ginger/garlic paste and saute well.
6) Once the onion is fried well, add the shark mixture to it.
7) Let them blend well for sometime and get cooked together. (approx 10 mins).
8) Garnish it with coriander leaves.

Chicken Biryani

Simple and Easy Chicken Biryani

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This is one of the first dishes I have blogged long time ago. Updated it to my current standard of cooking. The biryani is easy and for beginners, where the rice and chicken are cooked together in a pressure cooker.

Ingredients:	Quantity
Basmati Rice	2 cups
Chicken cut into large pieces	1 lb.
Onion Sliced	2 nos
Tomato	2 nos
Ginger Garlic Paste	2 tbsp
Green Chilies	2-3 nos
Chili Powder	2 tsp
Coriander Powder	1 tsp
Black Pepper	1/2 tsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Garam Masala	1 tsp
Cardamom	2-3 nos
Cinnamon	1 stick
Cloves	2-3 nos
Bay Leaves	1 nos
Ghee	1-2 tbsp
Salt	To taste
Milk	1/4 cup
Saffron	3-4 strands
Yogurt	1/2 cup
Lime juice	1-2 tbsp
Fried Onions	1/2 cup

Preparation:
1) Marinate the chicken in the yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, salt, finely chopped green chilies, one tbsp ginger garlic paste, half of the whole garam masala, half of finely chopped tomato, half of fried onion, ghee, lime juice and mint & coriander leaves. Let it marinate for at least for an hour or two.
2) Soak the basmati rice for 30 min's and fry in ghee for few min's (frying is optional) and set aside. Soak the saffron in the warm milk.
3) Heat oil in a pan and add the remaining whole garam masala, ginger garlic paste and the chopped onions and sauté for few Min's and add the tomatoes and slit green chilies.
4) Add the marinated chicken with all the marinade and the saffron soaked milk. Sauté for a few min's and then remove from heat. Measure the liquid in the gravy and add remaining water enough to cook rice. (Rice:Liquid is 1:1.5 ratio)
5) Pressure cook the rice and gravy mix on medium high until pressure is released. Add the whistle and simmer it for 10-12 min's. (No whistles).
6) Once the pressure reduces remove the lid and garnish with the remaining fried onion and chopped coriander and serve with raita or any curry dish.

Prawn Masala

I have got this recipe from my perima. I used to like the prawn masala that she does, so thought of giving it a try. It is a simple and easy to prepare. It is yummy with any pulao.

Ingredients:

Cleaned prawns,
Onion,
tomato,
garlic,
turmeric powder,
chilly powder,
coriander powder,
pepper powder,
salt,
curry leaves,
oil.

Preparation:

1) Fry the chopped onions and garlic in a pan.
2) Once it is fried a bit, add tomato and let it fry.
3) Add the turmeric, chilly, coriander, pepper and salt to it and fry for a mintue.
4) Finally add the prawns and curry leaves and fry until the prawns are well cooked. (To test if the prawns are cooked, try to cut the prawn, if you are able to cut it, then it is well cooked)

Meen Kuzhambu

Traditional South Indian Fish Curry

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First time I had tried this dish being inspired by my cousin and another friend's Tamil Nadu style traditional Meen Kuzhambu a few years ago. I have improvised this to my current style of cooking.

Ingredients:	Quantity
Fish	750 gms
Onion	1 nos
Garlic Chopped	8-10 nos
Green Chili	1 nos
Tamarind Paste	2 tbsp
Salt	To taste
Oil	2 tbsp
Spice Paste:
Small Onions/Shallots	8-10 nos
Large Tomatoes	2 nos
Red Chili Powder	1 tbsp
Coriander Powder	1 tbsp
Turmeric Powder	1 tsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Fenugreek Seeds	1 tsp
Grated Coconut (Optional)*	1 tbsp
Curry Leaves	5-6 leaves
Tempering:
Mustard Seeds	1 tsp
Fenugreek Seeds	1/2 tsp
Urad Dal	1 tsp
Curry Leaves	One Strand
Coriander Leaves	To Garnish

Preparation:
1) Clean fish and add little salt and half a tsp turmeric powder and set aside.
2) Heat oil in a pan and fry cumin, fennel and fenugreek seeds and add the small onion and fry for 3-4 mins and grind it with the remaining ingredients for spice paste.
3) Heat oil in a sauce pan and add the ingredients for tempering and once the mustard splutters add the finely chopped onions and garlic.
4) Add the ground spice paste and sauté well for 3-4 mins and then add the tamarind paste and add water to get it into medium consistency. Let it boil for 10 mins.
5) Add the fish into the curry and let it cook for 10 - 12 mins or until the fish is well cooked.
6) Garnish with chopped coriander and serve it with steamed rice.

Note: * Kuzhambu tastes as good without the coconut. It gives slightly a different taste.

Chicken Kurma

I was rushing to cook chicken kurma for lunch. Just switched on the TV to listen to songs and while browsing thru the channels saw a samayal programme on a telugu

channel. Just paused by that and that days recipe was chicken kurma. It sounded and looked gud, so i just noted it down and tried that afternoon. To my surprise it came out so well, so thought of sharing it here.



Ingredients:

Fennel(Sombu)
Jeera(Jeeragam)
Pepper powder
Coriander powder(Dhania)
Dry Red Chilly
Small onion
Cardamom(Elachi)
Clove
Cinnamon(Pattai)
garlic


Fry and grind all the above ingredients

Wash and clean the chicken and then marinate it in turmeric and little salt for 10 mins

Fry the below items seperately
Onions
Ginger
corriander leaves
turmeric
Oil

Grind the coconut and take the first set of thick milk and keep it aside.
Add more water and grind the coconut and take the thin milk.

Photo: Selvam

Preparation:

1) Add the thin coconut milk and let it boil, then add the marinated chicken.
2) Add the ground masala paste.
3) Now add the fried onions and ginger and let it boil until the chicken is well cooked.
4) Finally add the thick coconut milk and let it boil for few mins and now it is ready to be served.