Serves 8

Ingredients:

Chicken pieces        -       8 (see the author’s tip)

Garlic                       -       8-10 flakes

Ginger                      -       3 cm piece

Oil                            -       1 tbsp

Red chillies              -       3

Pepper corns           -       1 tsp

Fennel                      -       1 tsp

Poppy seeds            -       2 tsp

Cinnamon         -       5 cm

Cloves                     -       3

Vinegar                    -       2 tbsp

Salt                          -       to taste

Mint leaves              -       ¼ cup chopped

Method:

Remove the skin form chicken pieces, wash and pat dry with a napkin. Make deep cuts on each piece. Since the garlic and ginger. Heat oil in a small pan and fry garlic and ginger till fragrant. Drain in the remaining oil, fry all the ingredients from chillies to cloves. Grind all the fried ingredients with vinegar, mint and salt to a paste. Apply this paste to chicken piece and keep aside for 1 hour. Pour 2 cups of water in the cooking pan of the cooker and press the switch to “Cooking/Steaming”. Make neat parcels with each of the pieces by wrapping them in pieces of foil. Seal the parcels well. Place the parcels in the steamer and place the steamer in position. Cover with the lid and steam for 25-30 minutes. Serve in the foil, with fried rice, noodles or pulao.

Tips: take a chicken weighing about 1 kg. Use 2 legs, 2 thighs and the breast cut into 4 pieces for this dish. Use the remaining pieces in a soup. The parcels can be steamed while preparing the soup in the cooking pan.

My Other Articles

Spicy Roast Potatoes

Dhokla

Tomato Rice

Murg Malaidar

Egg less Fruit Pudding

Chocolate Pudding

Vangi Bhath

Vegetable Kichdi

Gatte ki Kadi

Rice and Coastal Fish Curry

Parsee Brown Rice

Mixed Masala Dal

Pongal and Avial

Date Pudding and Sprouts Paneer Chaat

Oriental Rice and Steamed Vegetables in Ginger Sauce

Paneer Vegetable Medley

Aloo Gobi Steam Cooking

String Hoppers (Idiyappam)

Modak (Kozhukattai)

Apple Pudding