Chicken Chindamani (kerala style)


Chicken                        -1/2 kg
Small onion                  -10-15
Green chilli                   -5
Kashmiri chilli powder -1tbsp
Ginger garlic paste        -1 tbsp
Curry leaves                 -some
lemon juice                   -1 tbsp
salt                                -to taste
Oil                                -2 tbsp
tomato                        -1 small

For Tempering

oil                             -    1 tsp
mustard seeds           -   little
Red chillies              - 3
Cashews                   - 6-8


  • Take a big bowl add all ingredients except tomato. Mix  well and refrigerate  1 to 2 hours.
  • After a hour or two transfer all ingredients to a cooker.

  • Pressure cook upto 3 whistles .After pressure goes off open it and add the  tomato and cook well upto 10  minutes(until gravy thickens)
  • Garnish with the tempering of mustard seeds,red chillies and cashews 


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