Recipe by Sage
Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's traditional recipes. I have not tried it yet but plan to very soon.
Top Review by Dorie's Lori
Loved this, plus it's a bit different! :-) The spices really seasoned the chicken! I made a double recipe for a potluck, and I used skinless thighs, cut in half. For the peppers, I didn't know what was meant by "6 chilies" and I didn't want it too hot, so I used a small mix of fresh and canned, but my chicken didn't come out spicy at all, so next time I will use more. It did need more salt than I originally thought. Since I wanted dryer pieces for a potluck, and since I was cooking a double batch, the other review by Engrossed gave me inspiration: I did my spices in butter in a small pan, and then poured it into a large baking pan, added the chicken on top, covered tightly with foil, and baked 325 for 45 min. Then I uncovered and turned the heat up to 450 for awhile - this did the trick. Bonus - the house smelled great! I will definitely make this again!
- 10 medium size chicken pieces
- 1 bunch coriander leaves
- 8 garlic cloves
- 6 green chilies
- 4 teaspoons of thick plain low-fat yogurt
- 3 cardamoms
- 1 cinnamon stick
- 4 cloves
- 1⁄4 teaspoon cumin
Directions See How It's Made
- Clean and wash chicken pieces thoroughly.
- Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer.
- To the above paste, add yoghurt,salt to taste and mix.
- Now marinate the chicken pieces in the above marinade for 45 minutes.
- In a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. Fry for few minutes.
- Now add the chicken and cook till done under a closed lid, on slow fire.
- Serve hot with chappathi or rice.