Monday, July 15, 2013



I feel honoured that Kudpi Raj (the brief bio of this versatile person is given at the end of this blog post) was kind enough to so readily agree to my request for a guest post. He has a huge collection of delectable recipes in his very interesting blog, Kudpiraj's Garam Tawa and it was a tough task to select one.

Raj writes, "This green Chutney Chicken is finger licking good and low on fat. It also contains vitamins in abundance. Unlike chutney fish, some more ingredients go into this. Use of coconut is optional. You can also make this chutney and keep in the freezer so that you can prepare the dish at short notice. By the time chicken is marinated, the chutney gets thawed and ready for cooking!" 

  • Chicken without skin - 1 Kg cut into curry size bits
  • Curds - 1/2 Cup (Optional)
  • Lemon - 1
  • Grated Coconut - 1/2 cup (Optional)
  • Coriander leaves - 100 Gms
  • Mint leaves - A few sprigs
  • Onion - 200 Gms diced
  • Green Chillies - 6
  • Ginger - 2" piece
  • Garlic - 12 cloves
  • Peppercorns - 1/2 Tsp
  • Cumin Seeds - 1 Tsp
  • Turmeric powder - 1/4 Tsp
  • Garam Masala powder - 1 Tsp
  • Salt - To taste
  • Oil - 2 Tsp
Marinate chicken with lemon juice, salt, turmeric powder, garam masala powder and curds for 2-4 hours.
Dry roast peppercorns and cumin seeds.
Grind Grated coconut, coriander leaves, mint leaves, ginger, garlic and green chillies along with the roasted spices to a fine paste.
Heat oil in a thick bottomed wide mouthed vessel.
Roast the marinated chicken pieces till golden.
Add the chutney, salt to taste and fry well.
Cover, simmer and cook for 15-20 mins.
Keep mixing every 5 mins to get a uniform taste.
When the chicken is cooked and the gravy is thick, transfer to serving bowl.
Serve hot with lemon wedges.
Goes well with ghee rice or rotis.

 Rajanikanth Shenoy (Kudpi Raj) is the youngest son of noted Journalist and Playwright Late Kudpi Vasudeva Shenoy. He joined Syndicate Bank as a clerk in 1979 and worked in various branches for 22 years, till he took retirement under VRS in the year 2001. He started his Multimedia Centre 'Kudpiraj' in Bejai Mangalore soon after. Today, Rajanikanth Shenoy is a freelancer who has mastered Audio and Video editing, Photo restoration, Script writing and Ad Films and Video Movie production. He manages the show single handedly. He has been contributing significantly to web media over the years with his humour articles, Kannada poems, Travelogue, Recipes and photos. 

His passion for cooking compelled him to start his own blog Kudpiraj’s Garam Tawa on September 9, 2012, showcasing Mangalorean, South Indian, North Indian and global cuisine, veg and nonveg.
Garam Tawa has reached over 90000 viewers with over 260 dishes and coverage on a few places to
eat. His recipes have been time tested and tasted by hundreds and thousands the world over.

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