Chicken Piralan

Filed under Chicken, Non-Vegetarian
4, 8 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 8 reviews

Posted by
Posted on 15, Jan 2012
Serving 4-5 people
Ready in 45-55 minutes
Post Views 4.1 K views
Post Rating 4.00 out of 5 , from 8 reviews
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Ingredients

For Marination and Cooking Chicken:

  • Chicken - 500 Gms, cut into medium pieces
  • Ginger-garlic paste - ½ Teaspoon
  • Kashmiri chilli powder - ½ Teaspoon
  • Pepper powder - ¼ Teaspoon
  • Turmeric powder - ⅛ Teaspoon
  • Garam masala powder - ½ Teaspoon
  • Salt- ½ Teaspoon
  • Coconut Oil - ½ Teaspoon
  • Water as required

For Masala :

  • Chopped Onion - ¾ cup
  • Shallots - 10 Nos, halved
  • Medium Tomato - 1 Nos, chopped
  • Ginger-garlic paste - 1 Teaspoon
  • Green Chilli - 1-2 Nos, slitted
  • Kashmiri chilli powder - 1 Teaspoon
  • Pepper powder - ¼ Teaspoon
  • Turmeric powder - ⅛ Teaspoon
  • Garam masala powder - ½ Teaspoon
  • Thick Coconut Milk - 2 Tablespoon
  • Curry Leaves - 1 Sprig
  • Salt to taste
  • Coconut oil - 1 ½ Tablespoon
Directions

Marination and Cooking Procedure:

  1. Clean well the chicken pieces and drain the water completely.
  2. Marinate the chicken pieces using ginger-garlic paste, salt and the powders mentioned under 'For Marination and Cooking Chicken' for 30 minutes.
  3. Then cook the marinated chicken in a pressure cooker with ½ cup of water till 1-2 whistles .Switch off the flame and let it cool till all the pressure releases.
  4. Open the cooker and cook till all the water content dries up completely under medium heat.
  5. When the water is completely dried up, pour ½ teaspoon of coconut oil and stir for 1 minute on medium flame; Remove from heat and set aside.

Piralan Preparation

  1. Heat 1 ½ tablespoon of coconut oil in a heavy bottomed pan, add the chopped onion, green chillies and sauté till the onion turns light brown.
  2. Then add the halved shallots, ginger-garlic paste, curry leaves and sauté till the shallots are translucent.
  3. Add the chopped tomatoes and fry till the tomatoes are nicely mashed and cooked.
  4. Then add in the powders mentioned in 'For Masala' and the cooked chicken pieces; Mix till all the masala gets coated well on the chicken on low heat. Check for salt at this stage.
  5. Finally add the thick coconut milk. Mix well and saute till the masala dries up completely.
  6. Remove the pan from the flame and serve hot.
4, 8 reviews

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