Chicken Raagi Sangati

Ingredients

• -Raagi Pindi (Finger Millet Flour): 1 cup
• -Biyyam (Rice): ¼ cup
• -Neellu (Water): 3 cups
• -Uppu (Salt): Pinch
• -Neyyi (Ghee): 1 tsp (optional)
• -Chicken: 500g (bone-in, small pieces)
• -Ullipayalu (Onions): 2 (finely chopped)
• -Tomatoelu (Tomatoes): 2 (pureed)
• -Allam-Vellulli Paste (Ginger-Garlic Paste): 1 tbsp
• -Pachimirapa (Green Chilies): 2 (slit)
• -Pasupu (Turmeric): ½ tsp
• -Karam Podi (Red Chili Powder): 1.5 tsp
• -Dhaniyala Podi (Coriander Powder): 1 tbsp
• -Garam Masala: ½ tsp
• -Uppu (Salt): To taste
• -Nune (Oil): 2 tbsp
• -Kothimeera (Coriander Leaves): For garnish

Instructions

1. Raagi Sangati Steps
2. - Boil 3 cups neellu with uppu and biyyam; cook rice until soft (10 min).
3. - Slowly add raagi pindi, stirring to avoid lumps.
4. - Cook on low heat, mixing until thick and glossy (5-7 min).
5. - Add neyyi, shape into balls, keep warm.
6. Chicken Gravy Steps
7. - Marinate chicken with pasupu, ½ tsp karam podi, uppu, 1 tsp allam-vellulli paste for 15 min.
8. - Heat nune, fry ullipayalu until golden.
9. - Add pachimirapa, allam-vellulli paste, fry 2 min.
10. - Add tomato puree, cook until oil separates (5 min).
11. - Add karam podi, dhaniyala podi, uppu, cook 3 min.
12. - Add chicken, mix, cook on medium for 15 min.
13. - Add ½ cup water, simmer until thick (10 min).
14. - Sprinkle garam masala, garnish with kothimeera.