“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Andhra style Chicken-thighs curry
Published On: 03 Nov 2005
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
for more details, click the name of the ingredient
Bengali: Laban / Noone
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Poppy Seeds
malayalam: Kaskas / Kashakasha
telugu: Gasagasaalu / Kasakasa
kannada: Gasagase Beeja / Kasa Kase
hindi: Post Dana / Khuskhus / Kashash
Bengali: Posto / Kashash / Afing
Gujarati: Khaskhas / Khuskhush / Aphim
Konkani: Khus-Khus / Koskoso
Marathi: Khaskhas / Khus Khus
Oriya: Posta / Aphima
Punjabi: Khus Khus / Khas / Post
Urudu: Kashkash Sufaid
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Thaw the tyson chicken thighs, which we get from American grocery stores.
:- Or transfer the tyson chicken from the freezer and place it in the refrigerator just 1 night before the day you want to cook. It will thaw by itself.
Remove the skin, cut the chicken and clean it well.
Marinate with ginger-garlic paste, chilly powder, salt, lime juice, sour buttermilk, coriander powder and cumin powder for 1 hour.
Heat oil in a pan or a kadai.
Add chopped onions and fry, till they turn golden brown(transparent).
Add a few curry leaves, if desired.
:- Take care to avoid burning of onions.Your curry tastes good only if your onions are fried to correct level without overcooking/undercooking.
Add the marinated chicken to it and cook for 10 mins on a low flame.
Grind together poppy seeds, cloves and cinnamom with some water into a smooth paste.
Add the above paste into the chicken and cook for 5 more mins, until it becomes half dry.
Add a cup of water and mix well.
Pressure cook upto 2 whistles.
:- After 10 mins., see if any extra water is left. If so, cook it on a medium flame for 5 mins, until water evaporates and forms a thick gravy.
Garnish with coriander leaves.
:- Serve with chicken curry with Rice or Biriyani.
:- For those who stay in USA:-Thighs take lots of time to cook. So I suggest you to pressure cook. You can as well cook it in the normal pan with extra water. But it takes time. Thighs give a real good taste similar to our chicken curry which our moms prepare in india. Its yummy.
JeejaCan we do this with bonelesschicken thigh pieces
Lakshmi RamYes. But it will taste better with bone.
Hyderabadi vegetable pulao
A combination of beans and beetroot cooked with coconut
Chicken cake is a spicy super moist cake with chicken.it is ...
This is very easy and quick tandoori batter which we don't ...
Al Faham Chicken-Arabian grilled chicken is a popular middle...
In lettuce wrap veggies are stuffed in lettuce leaves along...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements