Thursday, November 12, 2009


This is quite an interesting recipe, the method of preparation is quite different from the normal one. The chicken is first marinated then slowly simmered with spices until almost dry. They are later added to the onion to complete the cooking process.

Chicken Piralan turns our excellent but I have added more water since extra gravy was needed. In fact this dish is quite thick and dry. Best served with hot steaming rice or roti. Kindly adjust the chili powder used according to your preference..


1 kg chicken pieces cleaned
1 1/2 Tbsp coriander powder
1 Tbsp chilli powder
1/2 tsp turmeric powder
1 Tbsp lemon juice
2 tsp garam masala
3 Onion chopped
1 Tbsp ginger paste
1 Tbsp garlic  paste
1 tomato chopped
4 Tbsp Oil
Salt - to taste
curry leaves


*  Marinate chicken with half of the coriander powder, chili powder, turmeric, salt, lemon juice and 1 tsp garam masala for at least 30 minutes...

*  Cook the chicken with 1/2 cup of  water until almost dry..

*  Heat the oil, saute the onion until light brown. Add ginger, curry leaves and garlic paste fry for a few minutes..

*  Add tomato, cook until tomato turns soft, add the remaining spices, cook until fragrant..

*  Now add the cooked chicken, stir for a few minutes until chicken is coated with the spices.

*  Sprinkle the remaining garam masala over the dish and cover it with a lid and cook it on very low flame for 15 mins.

*  Add some salt if needed.


Brenda said...

I love spicy dishes like this!

Treat and Trick said...

Brenda...Thanks, glad you like them...

Shannon said...

oooohh!! That looks so good!

I'm having a Christmas card giveaway on my blog. Stop by and enter!

Treat and Trick said...

Shannon...thanks for stopping by and your sweet comment, off to visit your site...

Amanda- Eating in Winnipeg said...

Oh this looks so yummy! I came over from Lamb Around and I wanted to let you know that I have a blog hop too on Sundays: Savory Sunday, and I'd love if you came over and shared a recipe! Have a great weekend!