RECEIPE.
MARINATE CHICKEN WITH GINGER PASTE, TURMERIC POWDER, SALT AND LEMON JUICE.
PRESSURE COOK THE MARINATED CHICKEN TILL ONE WHISTLE.
TAKE A PAN ADD OIL. SPLUTTER MUSTARD SEEDS, ADD CURRY LEAVES, RED CHILLIES, SLICED COCONUT. DRY FOR A WHILE. ADD GREEN CHILLIES AND ONION. SAUTE IT WELL.
ADD TOMATO SLICES, SAUTE IT WELL UNTIL OIL OOZES OUT. NOW ADD CHILLY POWDER, TURMERIC POWDER, GARAM MASALA, LITTLE CHICKEN MASALA AND SAUTE WELL. ADD THE COOKED CHICKEN TO THIS MASALA. ROAST IT FOR A WHILE TILL THE MASALA COATED WELL IN CHOCKEN PIECES. ADD SALT AND LITTLE SUGAR FOR TASTE. ADD OIL LITTLE BY LITTLE AND DRY ROAST THE CHICKEN WELL.
DRY CHICKEN PERALAN IS READY TO SERVE.
