Mangalorean Recipes

  • Increase font size
  • Default font size
  • Decrease font size

Chicken Basathi

E-mail Print PDF


Quantity: Measure: Ingredients: Description:
1.5 Kilogram Chicken prepare meat
1 Tablespoon Tamarind Pulp Marinade Paste
1 Tablespoon Ginger Garlic Paste Marinade Paste
1 Pinch Chilly Paste, Red Marinade Paste
1 Piece Salt Marinade Paste
4 Tablespoon Cooking Oil Marinade Paste
2 Pinch Kesar/Saffron Marinade Paste
1 Large Coconut Juice
4 Tablespoon Cooking Oil Fry chicken
8 Flakes/Seeds/Cloves Garlic fry
1 Teaspoon Turmeric Powder add
4 Medium Chillies Green chilly passte
2 Tablespoon Coriander Leaves (Kothmeer) add
2 Sticks Cinnamon add
2 Twigs/Sprigs Bay Leaves /Tejpatta (Dry Cinnamon Leaf) add
1 Tablespoon Lime Juice add
2 Tablespoon Coriander Leaves (Kothmeer) Garnish


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 sauté the garlic flakes till they turn brown.   Add the marinated chicken pieces with the masala, and cook over medium heat  for  five to six  minutes.   Add the  (c)    thin coconut juice and cook over high heat ,until the milk has been almost absorbed by the meat.    When the chicken is being cooked, and the milk is absorbed, add the masala ingredients; turmeric powder, green chilly paste, coriander leaves paste, cinnamon sticks and bay leaves.    Reduce the fire, and stir and cook for four to five minutes.   Add the (b) coconut juice.   Simmer until the chicken in well done.

Final Touch:

Add the (a) coconut juice.   Mix well, and add salt to taste. Garnish with coriander leaves finely chopped.  Serve with steamed rice.

Bookmark with:    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine



WOW MOM - Please send this link to your friends in Mumbai.

Hair Accessories, Snap Clips, Bobby Pins, and creative stuff. Visit my page - Click on the Pic - -------------------------------------

Artwork For SALE

Artwork By Ruchi - Please send this link to your friends in Mumbai.

Art by Ruchi Pais - Contact: 9821611343 Mumbai Click on the Picture ------------------------------

Face Book Badge



Walter J. Pais

Mangalorean Recipes Facebook Page


Who's Online

We have 88 guests online

Google Ad 3 CLICK

Google Ad: Click

Mangalorean Recipes Facebook Group

I invite you to join our group on Face Book. Click the picture

Ranjit and Ruchi Pais, Hair Stylists

Mumbai's Trendiest Cuts Ranjit and Ruchi now operate from Goa. Call them for appointments. Timings: 9:30am - 9:30pm Call +919821611343 for appointments Click on the picture below:

Google AD 2: Click

Web Links

Links: Find other websites of interest here. Create your account and post a Web Link of your own. Click on the link below

HTML Module Ad 4