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11 December 2012,22:28 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Rub the chicken joints with the turmeric, chilli powder and salt.
  • Heat the oil in a large frying pan and fry the chicken pieces in batches until both sides are sealed. Remove to a plate and keep hot.
  • Reheat the oil remaining in the pan and add the chopped onions, fresh coriander, ginger, green chillies and cumin seeds and fry until the onions are glassy.
  • Return the chicken to the pan with any juices and mix well. Cover and cook gently for 10 minutes.
  • Remove the pan from the heat and leave to cool for sometime .Mix the yogurt, cream and corn flour in a bowl and gradually pour into the chicken, mix well.
  • Return the pan to the heat cook gently until the chicken is cooked . Just before serving, stir in reserved onion, coriander and Spoon into a bowl and serve hot.


  • 1.5 kg chicken, jointed and skinned
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • Salt, to taste
  • 75 ml IDHAYAM sesame oil
  • 4 small onions, finely chopped
  • 175 grams fresh coriander(cilantro), coarsely chopped
  • 5 cm piece fresh ginger, finely shredded
  • 2 fresh green chillies, finely chopped
  • 2 teaspoon cumin seeds, dry-roasted
  • 5 tablespoon natural (plain) yogurt
  • 5 tablespoon double (heavy) cream
  • ½ teaspoon corn flour (cornstarch)

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