- Tuesday, 5 August 2014

Recipe from Coonoor

Its been a while since I put up a recipe from my travels and here is one called Rani's Chicken. Well, Rani is my host in this gorgeous century old homestay in Katteri-Coonoor and she herself doesn't have a name for this recipe, so I decided to call it Rani's Chicken. Like other recipes collected during travels and favoured by me, its short, easy, without much complicated ingredients and tastes very very good. Here you go -


1 Kg Boneless Chicken
1" Ginger
1 1/2 Pod Garlic
1/2 Teaspoon Black Pepper
1 1/2 Teaspoon Vinegar (black or white)
1 Teaspoon Cumin Seeds (jeera)
2 Tablespoon Cooking Oil
Salt to Taste

  • Grind together all above ingredients (except oil) and make a fine paste
  • Marinate chicken with the paste for half an hour to two hours
  • Heat the Oil in a cooking pan and put in the marinated chicken then mix well.
  • Let the chicken cook for about 20 minutes under cover, in its own juices (Add water only if you think its necessary).
  • Open the lid and check if chicken is almost cooked, if it is, then keep the lid open and cook for another 10 minutes or so to let the gravy evaporate.
  • Its Done ! (Let it rest for 5-7 minutes before eating)

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