Thengai Paal Chicken/ Coconut milk Chicken

Ingredients:

   Thengaai Paal Chicken                               
      Cooking Time : 30 mins

• Chicken(Boneless) - 250gms
• Ginger garlic paste - 1 tbsp
• Green chilly paste - 3/4 tbsp
• Lemon juice - 1 tbsp
• White pepper powder - 1 tbsp
• Butter - 2 tbsp
• Coconut Milk (Thick) - 1/4 cup
• Salt to taste

     For Grinding:

• Bay leaf - 1
• Cinnamon stick - 1 inch
• Cloves - 2
• Cardamom - 2
• White pepper powder - 1/2 tbsp
• Coconut - 1/2 cup

Cooking Instructions:

• Marinate chicken with Ginger garlic paste, chilly paste, white pepper powder, lemon juice and salt.

• Grind all the ingredients mentioned under for grinding by adding a cup of water. Filter it and take the extract alone. The extract should be at least 1&1/2 cups, so add water accordingly.

• Heat Butter in a pan, add the marinated chicken and saute till the color changes. Now add the thin coconut extract (Grinded along with spices).

• Cover and cook for 15 mins or till chicken completely cooks. Adjust salt. Once done, add the thick coconut milk and turn off the stove immediately. Cover with lid so that the raw smell of the coconut milk remove.
• Heat oil in a pan, add curry leaves and allow it to splutter. Filter the curry leaves from the oil and add them to the chicken curry.

• Serve it hot with appam, paratha, plain rice.