Methi Chicken

Ingredients

• Chicken - 750 gm
• Fresh Methi leaves - one bunch
• Onion - 2 large
• Tomato - 1 large
• Garlic - 6 cloves
• Ginger - 11/2 inch
• Green chilly - 2
• Red chilly powder - 1 tsp
• Corriander powder - 1 tbs
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Yoghurt - 2 tbs
• Oil - 2 tbs

To grind

• Make a paste of ginger, garlic and chilly.
• Make tomato puree.

Method

1. Wash chicken with turmeric powder thoroughly and keep aside.
2. Mix salt with methi leaves and leave it for 15 min. Wash it 3-4 times in running water, squeeze the water and keep aside.
3. Heat 1tsp oil in a pan and add onion, fry till golden brown and transfer it to a plate.
4. Once cold grind it in a mixer along with yoghurt.
5. In the same pan, saute methi leaves for 3-4 min and keep aside.
6. Heat rest of the oil in the pan, add ginger, garlic chilly paste.
7. After raw smell goes off, add onion, yoghurt paste.
8. After 2 min add tomato puree. Keep stirring till oil leaves the sides.
9. Now add the chicken, cover and cook for 15 min, stirring often.
10. Finally add methi leaves, cook for 1 min.
11. Remove from stove.
12. Serve hot with rice or roti.

Tips:

I made it thick so did not add water. Add 1/4 cup water for liquid consistency.
Add cashew paste for enriched taste.

Puliyogare aka Puliyodharai

(A) Ingredients

• Tamarind - big lemon size
• Turmeric powder - 1 tsp
• Jaggery (optional)

(B) Roast and Grind

• Gingely oil - 2 teaspoon
• Asafoetida - 8 small pcs (tamarind seed size)
• Fenugreek seeds - 1 teaspoon
• Coriander seeds - 3 tbs
• Red chilly - 8
• Bengal gram - 1 tsp

(C) Seasoning

• Gingely Oil - 1/2 cup
• Bengal gram dal - 2 tbs
• Cashew nuts
• Roasted Ground nuts (without skin)
• Mustard seeds - 2 tsp
• Asafoetida - 1 tsp
• Curry Leaves - a bunch
• Red chilli - 8
• Oil - 3 teaspoon
• Salt as per taste

Preparation

1. Soak and prepare 2 tumblers of thick tamarind water.
2. Heat oil in a pan and add asafoetida. Heat till it gets roasted and transfer it to a plate.
3. Repeat the process for all the ingredients in (B) one by one in the same order.
4. Let it cool down.
5. Put them in a mixer grinder, add salt and grind them coarsely. Keep it aside.
6. Heat oil in the same pan, add mustard seeds and wait for it to pop.
7. Next add all the ingredients in (C) one after the other. Roast till color changes.
8. Add the tamarind water in the pan.
9. Add salt, turmeric powder, jaggery and mix them thoroughly.
10. After 10 min add the ground mixture.
11. Close the pan and Heat it in medium flame till 1 glass of Pulikkaaichal paste is formed (might take 30 min)

Final preparation

• Take required amount of cooked rice
• Add 2 tbs of gingely oil and spread them nicely.
• Add required amount of pulikaaichal
• Mix the rice thoroughly  

Tasty yummy kovil style puliyodharai is ready. Slurp it!