Chicken Khuddi (Non-Veg)
Ingredients
- 500 gms chicken
- 4 tbsp oil
- 8 curry leaves
- 2 tbsp lemon juice
- Chopped coriander + mint leaves for garnishing
For paste
- 4 medium sized onions sliced & roasted
- 5 green chilies roasted
- 1 dry coconut grated and roasted
- 8-10 garlic flakes
- 1 inch ginger
- 1.5 tbsp EIC bottle masala
- 4-5 cups of water
Method
- Grind the onions, chilies, coconut, garlic and ginger to a fine paste.
- Heat oil in a heavy bottom pan. Add curry leaves and let them splutter.
- Add the ground paste and sauté for 5 minutes.
- Mix in the EIC bottle masala and sauté till the oil separates
- Add the chicken and water. Let it simmer on a medium flame till the chicken is tender.
- Add lemon juice and garnish with chopped coriander and mint leaves.
Note: This recipe can be used to make mutton Khuddi. The meat needs to be pressure cooked separately till tender.
