Chicken Kolah Pori

 

Serves 8 people

280 calories 

Ingredients

Chicken drum stick: 1/2kg

Marination:

Red chilli powder: 2 table sp

Turmeric powder 1/2 tea sp

Ginger & garlic paste: 1table sp

Lemon juice: 2 table sp

Salt: as taste

For gravy:

Oil: 4 table sp

Clove: 4

Small Cardamom: 2

Black cumin: 1 table sp

Without ground coriander: 2table sp

Black paper: 1/2 table

 Garlic gambling: 3

Badiyan flower: 1

Bay leaf: 1leaf

Sesame seed: 1-1/2 table sp

Onion 2 large (sliced)

Tomato puree: 2 cup

For carry;

Red chilli: 2 table sp

Oil: 1 table sp

Hot spices powder: 3/4 table sp

Salt: as taste 

Preparation

Method:

Wash and dry the chicken drum sticks.

Apply a finer cut to them so that the marination will settle down.

Mix the ingredients used for marination in a bowl and mix well.

Put it on the drum sticks and mix well and keep it in the fridge for at least three hours or overnight.

Remove from the refrigerator thirty minutes before cooking.

To prepare the spices, heat the oil and roast the spice ingredients in it.

Add onion and brown it.

Cool and blend.

If needed, add some water to it.

It should be light brown.

Heat a tablespoon of oil in a deep frying pan and add the onion puree to it.

After cooking for one minute, add tomato puree and cook for five minutes.

Mix red chilli powder, turmeric powder and salt and cook on low flame for 5 minutes.

When the gravy thickens, mix my neat chicken drumsticks in it and cover the lid and cook for a while so that the drum sticks are soft.

Keep checking in the middle so that it doesn't burn.

If needed, add a small amount of water to it.

Serve 

Five minutes before closing the stove, mix the hot spice powder and serve warm with bread or rice.