Chicken Peralan

Ingredients:

• 200 grams boneless chicken 
• 1 cup thinly sliced onion
• 1/4 tsp. tamarind paste (dissolved in 1 tsp. water)
• 2-3 tbsp. oil
• Salt to taste

For marinade:

• 2 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. black pepper powder
• 1 tbsp. vinegar
• A pinch of salt

For tempering:

• 6-8 curry leaves
• 1/2 tsp. black mustard seeds

Making Procedure:

Clean and wash the chicken pieces, then put into a colander and keep aside.

In a mixing bowl mix all the ingredients of marinate list and add the chicken pieces, coat well with the spices. Then keep it in the fridge for 30-40 minutes.

Heat oil in a pan and add black mustard seeds, curry leaves for tempering. Then add sliced onions and fry until they turn light golden in color. 

Now add the marinated chicken and salt. Fry it for 5-10 minutes on low to medium heat. Then cover with a lid and low the heat. Cook it about 20-25 minutes on low heat to make the chicken tender. 

Open the lid and add tamarind water. Mix well and cook for a minute. Then remove from heat and garnish with fresh curry leaves.

Serve hot with plain rice/tandoori roti or you can serve it as snacks.