Mangalorean Recipes

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Chicken Basathi

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Quantity Measure  Ingredients  Description
2 Nos Bay Leaves /Tejpatta (Dry Cinnamon Leaf) For garnishing
1.5 Kilogram Chicken Remove skin and cut in pieces
4 Nos Chillies Green Make Paste
1 Pinch Chilly Powder, Red Marinade
2 Sticks Cinnamon Cook with chicken
1 Large Coconut Extract Juice
6 Tablespoon Cooking Oil For frying chicken
4 Tablespoon Cooking Oil Mix with marinade
2 Tablespoon Coriander Leaves (Kothmeer) Make Paste
2 Tablespoon Coriander Leaves (Kothmeer) Garnish
8 Flakes Garlic Fry
1 Tablespoon Garlic Paste Marinade
2 Pinch Kesar/Saffron Garnish
1 Tablespoon Lime Juice For Taste
1 Piece Salt For taste
1 Tablespoon Tamarind Pulp Marinade
1 Teaspoon Turmeric Powder Marinade


Remove skin from the chicken, and cut it into 8 to 10 pieces. Wash the meat. Prepare a paste of ingredients for marinade (tamarind pulp, garlic paste and pinch of red chilly powder, salt and four tablespoons oil, and saffron) , and apply the same to the chicken. Leave it for a couple of hours.

Preparation of Coconut Milk:
Grate the coconut, and prepare a paste in the mixer with the grated flakes in half cup of water. (a) Extract thick juice, and put the pulp-mixture back into the mixer. Now add 1 cup of water, and grind again, and when sufficiently ground, remove the mixture in a muslin cloth, gather it in a tourniquet, and squeeze and (b) extract the thin juice.
Put the mixture back in the mixer, and with 1 cup of warm water, grind the coconut again, and remove the (c) -juice with a muslin cloth, and keep aside..

Cooking the Chicken:

In a handi or dekchi, put the cooking oil and heat it. Then saut

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