Wednesday, October 12, 2016


This is an interesting combo with varied flavours. I have given curry leaf podi flavour to the chicken, pan-fried it and served it with yogurt sauce, which is nothing else but our Desi dahi ki kadhi. You can serve some vegetables of your choice on the side.

Chicken fillet ... 1 
Curry leaf podi ... 2 tbsps
Salt .............. to taste
Garlic paste .... 1 tsp
Lemon juice ... 1 tbsp 
Oil ..... 1 tbsp

For Yogurt Sauce / Kadhi:
Yogurt ........ 1/2 cup
Gram flour / besan .. 1 tbsp
Salt .............. as needed
Turmeric powder ... 1/8 tsp

For Tadka:
Mustard seeds ... 1 tsp
Dry red chillies .. 1-2
Asafoetida ...... 1 pinch
Red chilli powder .. 1 pinch
Curry leaves .. 1 sprig
Oil ............. 1 tbsp

For Curry Leaves Podi:
Curry leaves ... 4 cups
Chana dal ... 2 tbsps
Urad dal ..... 2 tbsps
Cumin seeds .... 1 tbsp
Methi seeds .... 1 tsp
Dry red chillies .. 5-6 (or as per your liking)
Salt .. to taste
Oil ... 2 - 3  tbsps

1. Wash the curry leaves and drain the water well. Spread them on a kitchen towel placed in a tray and dry them in the sun.
2. Heat oil little by little in a pan and roast each of the ingredients separately reducing the flame, taking care not to make them dark brown.
3. The curry leaves also should be done on low flame until they become crisp. Let all the ingredients cool before grinding them.
4. Grind them together in a mixie to a little coarse texture. Mix salt while grinding as required.
5. Now clean the chicken fillet and marinate with garlic, salt and lemon juice.
6. Heat a little oil in a griddle and pan fry the chicken fillet turning it a couple of times. 
7. Half way through, mix the podi in oil and brush it on the chicken breast. You don't add in the start as it will burn and make the chicken blackish.
8. For the sauce, blend together the gram flour, yogurt and salt. Cook it in a pan until it thickens. Add the turmeric powder while cooking. Keep the consistency of porridge.
9. Pour the sauce in a serving plate. Place the pan fried chicken.
10. Heat the oil in a small pan and add the tadka ingredients. Spoon it on the fillet.
11. Garnish the dish with a sprig of curry leaf or coriander leaf and boiled vegetables on the side.

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