Today I stumbled upon a very prized possession of my family, the hand written cookbook of my grandmother in-law. She was a food enthusiast, and had two cook books published in her name, which till this day is a hot seller in various book fairs. So as I was going through her hand written notes on various recipes across the world, I seemed to have particularly liked one, which is an easy chicken recipe, and requires very less effort in preparation, which is also today’s comfort food, the very tasty Malabari chicken.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
People
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Ingredients
- 500 gms chicken
- 1 tbsp coriander powder
- ½ tbsp mustard seed
- ½ tbsp turmeric powder
- ½ tbsp cumin powder
- 4 pcs onions finely sliced
- 2 pcs Green chilies
- 3 pcs garlic cloves
- ½ cube ginger
- 3 cups coconut milk
- 4 pcs potatoes
- 4 tbsp vinegar
- 1 tbsp rice flour (chaler guro)
- 2 tbsp Ghee
- 2 tbsp vegetable oil
Ingredients
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Instructions
Preparation:
- Take the chicken pieces in a bowl, add coriander powder, mustard paste, turmeric powder, cumin powder, vinegar, a pinch of salt and mix it well with the chicken. Cover the bowl with a lid and keep it for marination for about an hour. Take the potatoes, cut them into halves and fry them well with a pinch of salt in vegetable oil.
Directions:
- Take a pan, add ghee and let it heat on medium flame, then add the finely sliced onions, chopped green chilies, ginger & garlic paste and sauté it for 5 minutes. Now add the marinated chicken and fried potatoes and cook it further for 7-8minutes or until the chicken is half done. Now add the coconut milk, rice flour and give it a stir. Cook until the chicken gets tender and soft. If the gravy tends to thicken or get dry, add ½ cup warm water and cook it for a while. Your Malabari Chicken is ready to be served with hot steamed rice. Enjoy!
Recipe Notes
P.S – Instead of using the spices to marinate the chicken, the same could be used to prepare the gravy, and the chicken could be marinated only with vinegar, salt and a little black pepper. In that case use boneless chicken. If you intend to use the spices directly in the gravy, then add them after you have sautéed the onion, chili and ginger garlic paste.
For more comfort foods | https://www.thecomfortfoods.com