Chicken Ibrosi

Well, the name “Chicken Ibrosi” sounds interesting right? The curry is as tasty like its name. This recipe was shared with me by my aunt who is a very good cook . She had noted the recipe from a cookery show and edited the recipe as per her family’s taste. The naamkaran ie the naming ceremony of the dish was done by my uncle . Since they’ve been staying in an apartment named ‘Ibrose’ since few decades, the name ‘Ibrosi’ . Isn’t it catchy? I loved the named very much. Something different.The dish tasted so good just like restaurant style. The texture and the creaminess was just perfect. Do give it a try dear Readers . Until then stay tuned for interesting recipes!!

Recipe credit: Neetha Nayak

Ingredients to marinate the chicken:

Chicken – 1 kg

Ginger garlic paste – 2 tsp

Chilly powder – 2 tsp

Turmeric powder – 1/2 tsp

Salt – to taste

Ingredients to be roasted and ground:

Onions – 4 -5, sliced

Ginger – 1/2″

Garlic – 7

Ghee – 1 tbsp

Oil – 1 tbsp

Other ingredients:

Chilly powder – 1 tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala powder – 1 tsp

Pepper powder – 1/4 tsp

Green chilly – 1, chopped

Tomato – 2 chopped

Cashewnuts – 12 , make a paste with water

Onions – 2-3, chopped for seasoning

Salt – to taste

Ghee – 3 tbsp

Oil 2 tbsp

Coriander leaves – handful, chopped

Curry leaves – 2 sprigs

Method:

1. Marinate the chicken with the ingredients mentioned under the list.
2. You may marinate the chicken for few hours, but I marinated just until other procedure was done.
3. Heat oil and ghee in a pan and saute the ingredients mentioned until pinkish in colour.
4. Cool  and make a paste.
5. Keep it aside.
6. Take a cooking pan, add oil and ghee.
7. Add onions and saute until reddish in colour.
8. Add tomatoes and saute it for sometime.
9. Add chilly powder, garam masala powder, coriander powder and cumin powder.
10. Add the ground masala and saute until the raw smell disappears.
11. Add green chilly,curry leaves and marinated chicken.
12. Check salt , add if required.
13. Add 1 cup water, take a boil and check salt again.
14. Adjust the consistency.
15. Close the lid, cook over low flame.
16. Once 3/4 th cooked , add cashewnut paste and pepper powder.
17. Cook until done.
18. Garnish with coriander leaves.
19. Serve it hot .