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Chicken Thokku Recipe

Chicken Thokku Recipe

  • Author: Mustafa Rangoonwala
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Category: Side Dish
  • Cuisine: Indian

Scale

Ingredients

1 kg of chicken
3 onions (finely chopped)
2 large tomatoes (crushed or finely chopped in a blender)
1 cup of yogurt
1 tablespoon of ginger-garlic paste
4 tablespoons of chili powder (adjust as desired)
2 tablespoons coriander powder
2 tablespoons coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
4 cardamom pods
1 inch of cinnamon stick
1 pinch of moggu
3 teeth
Some threads get dirty
1 tablespoon black peppercorns or powder
1 pinch of powdered spices
2 tablespoons of ghee
2 tablespoons of oil
Salt to taste
Finely chopped mint and lemon juice for garnish


Instructions

Preparation:

  • Wash and pat dry chicken stream, mix yogurt and turmeric powder mixture well in chicken … cover and refrigerate overnight.
  • Heat 1 teaspoon of lard in a skillet over medium heat.
  • Add whole spices and 2 tablespoons onions and fry until golden brown and remove from heat.
  • Pour the fried onion mixture into the mixer and add a smooth paste and add water if necessary.

Chicken Thokku Recipe Method

  1. Get the chicken at room temperature before preparing this recipe and continue.
  2. Heat a skillet with oil over medium heat and add chopped onion, garlic and ginger paste to the ghee and fry until the onion becomes translucent and splash with water and fry the onion over low heat until the oil separates.
  3. Now add the tomatoes and fry them over low heat until the oil comes out.
  4. Add chili powder, turmeric powder, and coriander powder and continue to stir and fry until the raw flavor is gone.
  5. Add the prepared masala paste to the tomato and onion mixture and now fry the fried chicken a little.
  6. Add enough salt to cook the chicken and keep the flame on medium heat and cook the chicken while stirring well. Keep the fire uncovered for 10 minutes and allow the moisture along with the chopped mint and coriander to reduce the consistency of the desired sauce and add lemon juice and serve hot as a garnish on your main course.

 


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