Mangalorean Recipes

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Spicy Chicken

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Quantity Measure Ingredients Description
1/2 Kilogram Chicken Boneless Cleaned, and Washed. Cut in pieces.
1 Tablespoon Vinegar For Marinade:
1 Tablespoon Chilly Powder, Red For Marinade:
1/4 Teaspoon Turmeric Powder For Marinade:
1/2 Teaspoon Salt For Marinade:
4 Nos. Cloves (Lavang) Pound to a powder
1 Sticks Cinnamon (Dalchini) Pound to a powder
2 Tablespoon Cooking Oil For Tempering
1 Teaspoon Mustard Seed (Sarson) For Tempering
1 Large Onion Sliced, For Tempering
1 Teaspoon Coriander Powder For Tempering
1/2 Teaspoon Jeera Powder For Tempering
1/2 Tablespoon Ginger Paste For Tempering
1/2 Tablespoon Garlic Paste For Tempering


Cut the chicken into pieces and apply ingredients set aside for marinade for ahour.

In the meantime, powder in a mortar and pestle, or a dry grinder, the cinnamon ancloves.  Keep aside.

Start tempering, by heating oil in a deep vessel, and first put the mustard seeds, anwhen they stop to splutter, add the other ingrents, set aside for tempering.   First fry thsliced onions, and then the masala powders.   Add the ginger garlic paste and fry.

Add the marinated chicken pieces, and fry and let the same get cooked, and adany marinade masala that is left in the dish, and wash it with a little water and add ththe chicken dish.

When the chicken is sufficiently cooked, taste it and if vinegar and salt is less, addaccording to your taste.    Let it simmer on low flame, and cook for some more time, and if the gravy is less, you may add some  hot water to get a decent curry consistency.

You may serve the chicken with some fried potatoes, in slices or potato sticks with someketchup.

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