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Koi Udhakka

By Executive Chef Arun Mohanraj

  • Marinate the chicken pieces with a little salt and turmeric powder.
  • Dry roast all the ingredients on a slow flame till they become aromatic and brown.
  • Grind it in a mixer to a fine powder and keep it aside.
  • Heat oil in a pan and crackle mustard seeds. To this add chopped onions and sauté till they become golden. 
  • Now add ginger garlic paste and shallots and sauté till the shallots are golden. To this add chopped tomatoes and curry leaves and sauté till the tomatoes become well cooked.
  • At this stage add turmeric powder and chilli powder along with marinated chicken and cook.
  • To the sautéed chicken add the potato cubes and the ground masala powder to this along with some water and salt and allow it to cook in medium fire.
  • Once the chicken and potatoes are done and the gravy thickens, check for seasoning, finish it with clarified butter and coriander leaves.

Ingredients:


For the Gravy:

  • Chicken - 800 gms
  • Shallots peeled - 20 no's
  • Onion chopped - 2 bowl
  • Tomato chopped - 11/2 bowl
  • Ginger garlic Paste - 2 tbsp.
  • Curry leaves - 15-20 leaves
  • Mustard seers - 1 tbsp.
  • Turmeric powder - 2 tsp
  • Chilli powder - 1 tbsp.
  • Potato cubes - 1 bowl
  • Coriander leaves - 1/2 cup
  • Sunflower oil - 3 tbsp.
  • Clarified butter - 1 tbsp.
  • Salt to Taste

For Dry roast Powder:

  • Cinnamon - 2 medium stick
  • Cloves - 3 no's
  • Cardamom - 4 no's
  • Pepper whole - 1 tbsp.
  • Coriander seeds - 2 tbsp.
  • Chilli red whole - 3-4 no's
  • Black cardamom - 1 no
  • Bay leaf - 2-3
  • Stone Flower - 1 small piece
  • Fennel - 1 tsp