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11 December 2012,22:33 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat half the oil in a large heavy pan or wok and fry the shallots for 2-3 minutes or until golden brown. Remove and set aside.
  • Add the remaining oil and fry the bay leaves, cardamoms, cloves, chilies and peppercorns for few minutes.
  • Add the ginger ,garlic and onions, fry for 3-5 minutes. Stir in the ground spices with salt and cook for 2 minutes.
  • Add the tomatoes and water and simmer until the sauce thickens. Add the chicken and cook for about 10 minutes.
  • Add the reserved shallots , then cover and cook until the chicken is cooked through. Spoon the mixture onto a serving dish . Serve with plain boiled rice.


  • 2 tablespoon IDHAYAM sesame oil
  • 9  shallots , halved
  • 2 bay leaves
  • 9 green cardamom pods
  • 5 cloves
  • 4 dried red chilies
  • 9 black peppercorns
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 in piece fresh root ginger, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 4 tomatoes, peeled and finely chopped
  • 100 ml water
  • 8 chicken pieces, such as thighs and drumsticks, skinned
  • Plain rice, to serve

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