CHICKEN PULUSU

CHICKEN IS ALWAYS TASTY,IT DOESN’T MATTER IN WHICH PROCESS WE DO!!

INGREDIENTS:

CHICKEN	500GRAMS
ONION	2
TOMATO	1
POPPY SEEDS/KHAS KHAS/GASAGASALU	1TSP
CORIANDER POWDER	1TSP
GINGER GARLIC PASTE	2TSP
SALT	AS DESIRED
CHILI POWDER	2-3TSP
TURMERIC POWDER	PINCH
CORIANDER	FEW FOR GARNISH

METHOD:

• SOAK KHASA KHAS/GASAGASALU IN WATER ATLEAST FOR 5MINUTES AND GRIND IN TO A FINE PASTE AND KEEP IT ASIDE.

• CLEAN AND WASH THE CHICKEN ADD SALT,CHILI POWDER,TURMERIC POWDER,1TSP GINGER GARLIC PASTE,MIX WELL AND KEEP IT ASIDE

• HEAT OIL IN A KADAI ADD CHOPPED ONIONS AND FRY IT TILL LITTLE BROWN,ADD TOMATOES, SAUTE IT TILL IT BECOMES SOFT.

• ADD GINGER GARLIC PASTE DESIRED SALT,CHILI POWDER(IF THE SALT OR CHILI POWDER IS LESS) AND STIR IT UNTIL THE RAW SMELL DISAPPEARS,NOW ADD CHICKEN PIECES,CLOSE THE LID, AND FRY IT IN MEDIUM FLAME FOR 5-10 MINUTES.

• ADD 2-3 CUPS OF WATER AND COOK TILL THE CHICKEN BECOMES SOFT,AFTER THE CHICKEN IS COOKED,ADD GASAGASALU PASTE AND COOK FOR 2 MINUTES.

• IF YOU FEEL THE GRAVY IS WATERY COOK FOR SOME MORE TIME.

• LASTLY ADD CORIANDER POWDER AND COOK FOR 5 MINUTES.

• OFF THE GAS,GARNISH IT WITH CORIANDER LEAVES.

NOTES:

• BE CAREFUL WHILE ADDING SALT,CHILIPOWDER TO THE FRIED ONIONS BECAUSE ALREADY WE HAVE MIXED IT WITH CHICKEN AT FIRST).