|1 kg||Chicken (1/2 kg approx, cut into small pieces)|
|2 T||Ginger & garlic (paste)|
|3 nos||Red chillies|
|10 g||Jeera (cumin)|
|1 tsp||Turmeric powder|
|1 nos||Onion (big size)|
|1 no||Lemon (extract juice)|
Clean the chicken and marinate with turmeric powder, little salt and lime juice for 1/2 hour.
Dry roast all the ingredients in table 3(jeeragam,pepper,red chillies and sombu) and make a fine powder.
grind onion, tomator and ginger garlic paste in to a fine paste.
heat the oil in a pan and add cumin seeds, cinnaom stick, clove and fennel seeds.Saute and add the onion tomato(table 2) paste and saute for sometime. then add turmeric powder and masala powder (table 3) and add chicken. Now add salt and few drops of lime juice. Add essential water and close the pan with lid. After 10 mins sprinkle curry leaves and corriander leaves and serve with soft chapathis.