Preparation Method

• Marinate chicken with salt, lemon juice and refridgerate for twenty minutes.
• Chop onions, ginger, garlic finely.
• Dice the shallots finely.
• Chop the tomatoes.
• Heat a pan with one tablespoon of Idhayam Sesame Oil.
• Saute onion, ginger, garlic, green chillies and fry. Remove from fire and grind it to fine paste.
• Mix the ground masala along with curd.
• Take another pan with rest of the Idhayam Sesame Oil.
• Add cinnamon, cloves, pepper corns fry.
• Pour the curd-mixture.
• To this add tumeric powder, sugar, coriander powder and fry for two more minutes.
• Add the marinated chicken, required amount of hot water and allow it to cook.
• Simmer to a low flame and fry.
• Heat another mini pan with a teaspoon of Idhayam Sesame Oil, add chopped shallots, garam masala and fry till the masala changes to reddish brown.
• Remove from fire.
• Add this fried masala, chopped tomatoes, coriander leaves, chicken masala, stir well.
• Remove from fire and serve.