It all started when one day we were having Rice with Paruppu, Rasam and Chinna Vengaya Thokku. I was licking my fingers that the thokku was so spicy tangy yumm.. So came a spark, “This blend, I think, would go extremely well with some non veg “. Forgive me, a non-veg foodie, who while tasting any veg dish, always thinks of a way to put in something that is not a veggie. 😉 The other recipe I posted some time ago, Prawn with Potatoes also came out from a basic Potato fry. This is another successful experiment of my NVfying mania.
For those who do not know about Chinna Vengaya thokku, it’s a spicy tangy side dish with a rich blend of Shallots and Tomato. So, my dish, Chicken Chinna Vengaya thokku gets that blend and that compliments Chicken so nicely.
Sorry, I do not add any Vinegar here, I’m not in a plan to store this for ages. Instead, I squeeze a lemon at the end, to get it addictively tangy.
Now, I tell you in detail how I make my Chicken Chinna Vengaya Thokku.
Prep Time : 20 mins
Cooking Time : 20 mins
- Chicken – 500 gms, cut into small
- Onion – 1, big, cut lengthwise
- Tomato – 1, big, chopped
- Green Chilli – 2
- Ginger Garlic Paste – 2 tea spoons
- Garam masala – 1 1/2 tea spoons
- Jeera (Cumin) powder – 1/4 tea spoon
- Turmeric Powder – 1/2 tea spoon
- Red Chilli powder – 1 Table spoon
- Coriander powder – 1 1/2 Table spoon
- Curd – 2 Table spoon
- Juice of lemon – 2 Table spoons
- Curry leaves
- Oil – the amount you use for dry nonveg curries.
- Salt to taste.
2.Cut and Keep separate:
- Small onion (Shallots) – 100 gms, cut lengthwise
- Tomato – 1
- Green Chilli – 1, cut lengthwise.
- Heat oil in a kadai or Deep fry Pan. Add Curry leaves and Chopped Onions. Saute them for a while.
- When the onions turns golden, add chopped tomato and green chilli. Saute
- When they are sauted ehough, add ginger garlic paste.
- Then add the spice powders (Jeera, Garam Masala, Turmeric, Chilli and Coriander powders) and saute.
- Now add the cleaned Chicken pieces. Add required salt and mix well.
- Close the lid for five minutes. Then open the lid, add curd and mix.
- Now again close the lid and cook for another 10 to 15 mins in medium flame. The water of Chicken, Curd and Oil would have made a nice base for the chicken to cook in some flame.
- When you feel the Chicken is almost done, while the dish is still not dry, add all the ingredients given in the second section (Shallots, Tomato, Green Chilli)
- Close the lid for another 5 to 10 mins. Flame, low, really low.
- Check and saute in the middle then and there just to check them not to get burnt.
- When the shallots got nicely mixed up with Chicken and its gravy, add the lemon juice and mix. Keep the dish open in low flame for 3 to 5 minutes and then off the flame.
With Chicken nicely coated with Shallots and Tomato, this dish is perfect side for any Rice or Roti. Try it out and let me know how you loved this blend.
Happy Cooking!!! Take Care!!!