CHICKEN THILAK

................... CHICKEN THILAK……............

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1 kilogram of Chicken (cut into small pieces)

3 large Tomatoes (finely sliced)

250 grams of shallots (small onion) peeled & finely sliced)

6 Green Chillies

1 ½ tsp. Fennel Seeds (perum jeerakam)

1 ½ tsp. Mustard Seeds (kaduku)

1 ½ tsp. Cumin Seeds (jeerakam)

3 tsp. Sesame Seeds Black (ellu)

25 grams of Red Chilli Powder (to taste)

½ tsp roasted Asafetida powder

Salt (to taste)

¼ tsp. Turmeric Powder

2 tbsp. chopped Ginger

2 tbsp. chopped Garlic

250 grams Of thick curd

Lemon Juice (of 1 large lemon)

25 grams of cocum (kudampuli) 

3 to 4 tbsp. of Coconut Oil

Heat oil in a heavy based pan on medium heat. Add onions and fry (stirring occasionally) until golden brown. Add tomatoes and saute until they are well soft. Add in the chicken pieces, curd , ginger paste, garlic paste, salt, red chilli powder, asafetida and turmeric powder. Add soaked Cocum and mix and cover pot and let it cook on low heat until the chicken is half done. Put a separate frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan. (Do not use oil.) Roast these seeds until the cumin turns brown. Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes. Should be a thick gravy curry….

We can garnish this dish with deep fried chilly flakes and fresh curry leaves.

NO GARAM MASALA,CORIANDER POWDER OR ANY OTHER SPICES  IS USED IN THIS COOKING.

THOSE WHO DON’T LIKE MUCH SOUR GRAVY CAN REDUCE THE QUANTITIES OF TOMATO AND COCUM AND USE THICK MILK INSTEAD OF CURD……