- Marinate the chicken in salt, ginger garlic paste and lemon. Rest it for about an hour.
- Heat oil in a thick bottomed pan and sauté the marinated chicken for 5 mins. Remove and keep aside.
- In the same pan, add some more oil and temper the curry leaves. Then add the green chillies and onions and cook till the onions are translucent.
- Now add the ginger garlic paste till the raw smell goes off.
- Then add the chopped tomatoes along with the powder spices and cook till the mixture leaves oil.
- Then add the peanut butter and mix well.
- Now add the sautéed chicken pieces and cook for 5 mins.
- Finally add the coconut milk and adjust seasoning. Cover and cook till the gravy leaves oil. Remove from flame.
- Add some chopped coriander and mix well.
- Serve hot with steamed rice or lachha parantha.
Chicken in peanut Butter
By Bithi Bhargava
Mar, 14th
608
Servings
5 persons
Cook Time
1 hr and 20 minutes
Ingredients
12
- 14
Ingredients
- Chicken 1 kg
- ginger-garlic paste 2 tbsp
- Salt 2 tsp
- lemon juice 1 tbsp
- Oil 2 - 3 tbsp
- curry leaves 10 - 12
- onions, sliced 2
- tomatoes, chopped 2
- green chillies, finely chopped 3
- red chilli powder 3/4 tsp
- turmeric powder 1/4 tsp
- garam masala 1/2 tsp
- unsweetened peanut butter 2.5 tbsp
- coconut milk 200ml
Instructions
Notes/Tips
One may make it without coconut milk as well. Just substitute plain water instead of coconut milk.
