TENDER TAMARIND LEAVES WITH CHICKEN FRY/CHINTACHIGURU KODIMAMASAM FRY

CHINTACHIGURU KODIMAMSAM VEPUDU

INGREDIENTS:

Chicken – ½ kg,

Chintachiguru/tender tamarind leaves – 250gms,

Green chili – 6,

Onion – 2 – finely chopped,

Ginger garlic paste – 2 tsp,

Grated fresh coconut – 4tsp,

Black pepper powder – ¼ tsp,

Coriander powder – 1 tsp,

Salt as per taste,

Oil -3 tsp,

Turmeric powder – a pinch,

Cloves – 2,

Water – 1 cup,


METHOD

Clean the chicken pieces and drain the water from it,

Grind green chili, grated coconut, chintachiguru, togther to form a paste,

Marinate the chicken with the chintachiguru paste adding some salt, coriander powder, turmeric powder, and black pepper powder to it and keep it aside for ½ hr,

Heat oil in a kadai and add the cloves, now add chopped onion and sauté it till the onion turns golden brown, now add ginger garlic paste, and sauté for another minute,

Add the marinated chicken and fry for 5 mins on a low flame till the oil raises up,

Now add a cup of water and cook with covered lid till the chicken is done, you can use pressure cooker for the process and cook till 2 whistles.

Now when the chicken is done, remove the remaining gravy from the chicken into a bowl you can use this as an accompaniment along with white rice,

Now, fry the chicken till it turns golden brown but see that they remain juicy a bit,

You can sprinkle some more cintachiguru over it.

Serve hot with white rice, biryanis, roti, phulka