Tripuri Style Chicken
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I recently signed up with the Belly Nirvana, the Associate Program of Plattershare and received a complimentary product from Licious, the online meat store. The product I received was #Andhra Murgh Pakotey. It was from their “Marinades†section and so, the meat was already marinated with curry leaf, green chilli, black pepper, vinegar, and fresh coriander.
Tripura Style Chicken is made very simply. But what makes it different is the garnishing. It is mostly garnished by a herb which in English is called “Chinese Coriander†I think. In my native, Tripura, it is called “Kashing Moshlaâ€. Usually, it isn’t found here in Bangalore and so, I planted it in my garden. 🙂
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Ingredients
- Onions
- Ginger
- Garlic
- Tomato
- Green Chillies
- Tomatoes
- cumin seed
- Garam Masala
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Instructions
- Saute the chopped onions, ginger, garlic, green chillies, cumin seeds and tomato with a drop of oil for 5 minutes. Once it has turned slightly brown, remove it from the stove and set it aside.
- Once it cools down, put all the ingredients in a mixer and make a paste.
- In the meantime, deep fry the chicken marinade in vegetable oil and set aside.
- In a frying pan, put some oil and fry the paste for about 15 minutes. Once the paste cooks, add the fried chicken to it and cook for another 15 minutes with the lid covered. Add some water to make a gravy.
- You can also add a little butter to enhance the taste. Once cooked, garnish it with Coriander leaves (if chinese coriander is not available).
- Serves well with rice and even chapattis. I served mine with rice.
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