This literally means “Chicken Tamarind Spicy” where chicken is cooked in a tangy and mouth-watering spicy gravy that tastes brilliant with plain rice!
CHICKEN PULLI MUNCHI
Ingredients
750 grams chicken on the bone, cut into 2 inch size pieces
2 lemon sized tamarind (pulli) balls
10-12 dried red chillies
1 tsp black peppercorns
1 tsp cumin seeds
½ tsp fenugreek seeds (methi dana)
2 tbsps coriander seeds
½ tsp mustard seeds
10-12 garlic cloves
2 green chillies
1 inch ginger piece
1 medium onion, roughly chopped
Salt to taste
¾ tsp turmeric powder
2 tbsps coconut oil
15-20 curry leaves
Neer dosa to serve
Method
1. Dry roast dried red chillies in a non-stick pan. Transfer on a plate and set aside.
2. Dry roast black peppercorns, cumin seeds, fenugreek seeds, coriander seeds and mustard seeds in the same pan and set aside on the same plate. Allow to cool slightly.
3. Transfer the dry roasted mixture in a blender jar, add garlic, green chillies, ginger, onion and ¾ cup water and grind to a fine paste.
4. Take chicken in a large bowl, add salt and turmeric powder. Mix well and set aside to marinate for 10-15 minutes.
5. Heat coconut oil in a deep non-stick pan, add curry leaves and sauté for a few seconds. Add marinated chicken and sauté on high heat for 4-5 minutes.
6. Add the prepared paste into the pan and mix well. Cook on low heat for 5 minutes, sautéing occasionally. Add 1 cup water and mix, cover and cook for 8-10 minutes.
7. Serve hot with neer dosa.
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