1. Heat the pan and sauté 150 gms shallots, peppercorns, cloves, cinnamon and 3 red chillies lightly using a little oil.
2. Grind sautéed ingredients till smooth and smear over the cut and cleaned chicken, along with salt. Keep aside for 20 minutes.
3. Grind ginger and garlic.
4. Heat oil and sauté the remaining shallots and red chillies, curry leaves and ginger and garlic paste. Introduce the marinated chicken and stir fry.
5. Add a little water and salt and cook with lid on, stirring occasionally. Cook till the chicken is done and dry. Serve hot.
(The writer is HOD, Catering Science and Hotel Management, SNR Sons College.)
R. SINGARAVELAVAN
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