Easiest Way to Make Tasty Chicken Masala Coorg style

Chicken Masala Coorg style. How to make chicken masala coorg: Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar. Heat a little oil and fry onions. When they turn slightly brownish, add tomatoes and fry for some time.

Coorgi style chicken curry is best served with steamed rice for a hearty lunch. Best known are the non vegetarian dishes of chicken, pork and meat. The gravies are generally coconut based, spicy and tangy made with kachampuli which is a type of fruit based vinegar very common to the coorgi cuisine. You can cook Chicken Masala Coorg style using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Masala Coorg style

1. Prepare of boneless chicken.
2. You need of For ground paste.
3. Prepare of coriander seeds.
4. Prepare of cumin seeds.
5. You need of green chillies.
6. Prepare of Few coriander.
7. Prepare of Poppy seed.
8. Prepare of ” cinnamon.
9. It's of cloves.
10. You need of ” ginger.
11. You need of garlic pods.
12. You need of For the main dish.
13. You need of coconut paste.
14. It's of Tamarind extract.
15. You need of turmeric powder.
16. It's of red chilli powder.
17. You need of medium size onion chopped.
18. Prepare of medium size tomato chopped.
19. You need of Oil.
20. Prepare of Salt.

Take a mixer jar and add coriander seeds, cumin seeds, cinnamon, cloves ginger, garlic, green chillies and roasted poppy seeds. Grind them all together, add some water to it. Chicken Masala is one of the most popular spices in India. It has an awesome flavor that goes well with chicken curry or any chicken dishes.

Chicken Masala Coorg style instructions

1. Make a ground paste of all under ‘ground paste’ set aside.
2. Marinate the chicken pieces with turmeric and red chilli powder and set aside.
3. In a wok heat oil and add chopped onions. Fry till a little brown in colour, add chopped tomatoes and fry for 2 mins. Add ground paste masala and stir well. Fry for 5 mins until the aroma is there. Add salt and water..
4. Add marinated chicken and mix very well and stir covered for 12-15 mins.
5. Add coconut paste and tamarind extract and cover cooked for 5 mins.
6. Serve hot.

A fine blend of spices like Coriander, Red Chilli Powder, Turmeric, Black Pepper, Cumin, Cloves, Cinnamon, Cardamom, Garlic, Dry Ginger, Dry Fenugreek leaves and Mustard, Grandma's Chicken Masala lends great taste, color and texture to your chicken dishes. Season with salt and pepper on both sides. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high. Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt.