A lip-smacking classic chicken recipe from the land of Madras.MADRAS CHICKENIngredients 500 grams chicken on bones, cut into 2 inch piecesCrushed black peppercorns to taste2½ tsps red chilli powder2½ tsps cumin seeds1½ tsp coriander seeds1½ tsp fennel seeds1 tbsp oil1 inch cinnamon stick2 bay leaves2 green cardamoms1 tsp garlic paste1 large onion, sliced¾ cup tomato puree½ tsp turmeric powder1½ tsps coriander powderSalt to taste1½ tsps lemon juiceA pinch of dried fenugreek leaves (kasuri methi)Chopped fresh coriander for garnishMethod1. Take chicken in a bowl. Add black peppercorns and 1½ tsps red chilli powder. Mix well and set aside to marinate for 30 minutes.2. Dry roast 1½ tsps cumin seeds, coriander seeds and fennel seeds together in a non-stick pan. Transfer the roasted mixture in a blender and grind to a fine powder.3. Heat oil in a deep non-stick pan, add remaining cumin seeds, cinnamon, bay leaves and green cardamoms. Sauté till fragrant.4. Add garlic paste, onion and sauté till it turns golden brown. Add chicken and cook for 5-6 minutes on medium heat, stirring occasionally.5. Add tomato puree. Cook on medium heat till oil separates. Add turmeric powder, remaining red chilli powder, coriander powder, salt, lemon juice and kasuri methi. Mix well. Cook for 4-5 minutes on medium heat.6. Cover and cook on medium heat for 6-7 minutes or till chicken get cooked.7. Transfer on a serving plate.8. Serve hot, garnished with coriander.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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