Kozhi Melagu

 

Ingredients

For the masala

  • 1 Red Onion, peeled and cut into chunks
  • 1 inch piece of Ginger
  • 3 cloves Garlic, peeled
  • 1 tbsp Black Peppercorns
  • 1 tsp Cumin seeds
  • ½ tsp Coriander seeds

For the curry

  • 2 nos spring Chicken, curry cut with bone (8 pcs from each)
  • 3 tbsp Ghee
  • 1 inch Cinnamon stick
  • 3 nos Cloves
  • Few Curry leaves
  • 1 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 2 Tomatoes, pureed
  • Salt, to taste
  • Few Coriander leaves, chopped
  • 1 tsbp Black Peppercorns, freshly crushed

Method

  1. Mix all the masala ingredients in a blender and make a fine paste.
  2. Coat the chicken pieces with the masala paste leave aside to marinate for at least six hours.
  3. Heat the ghee in a heavy bottom kadhai (wok) and add in the whole spices.
  4. When they release an aroma, add in the curry leaves and then the marinated chicken.
  5. Add salt and cook over medium heat till the fat resurfaces.
  6. Reduce the flame and add in the chilli powder and turmeric powder.
  7. Cook for a few minutes and then add in the tomatoes.
  8. Cook till the chicken is done and check seasoning.
  9. Remove from heat and add in the fresh coriander and crushed pepper to garnish.
  10. Serve hot with parathas.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi

Suprabhat Roy

Chef Suprabhath Roy spearheads the kitchens at the Eros Hotel managed by Hilton, Nehru Place, New Delhi, in his current role as Executive Chef. He has worked in renowned kitchens in India and abroad and has grown up in the foodie city of Lucknow, feasting on the kebab parathas and pulaos in its bylanes and Bengali food cooked at home. Starting his career with The Taj group of Hotels and having assisted some of the best master chefs in the trade, he has acquired a fine understanding of cuisine, reflected in his bold and fresh take on food and artistic and modern presentation styles. Prior to this, Chef Suprabhat has been credited with conceptualising and opening the multi award winning restaurant, The Pink Poppadom at the Ista Bangalore where he was the Executive Chef. He has also been the Chef de Cuisine at Nina, the award winning fusion restaurant with an Indo-European concept menu at the One and Only Royal Mirage, Dubai. When not making new strides in the world of gastronomy Chef Suprabhath Roy enjoys reading, travelling and photography.