Posted by Sudeshna on April 20, 2008
This is a new style of chicken I cooked a few days ago. It was absolutely experimental, but it turned out to be good. So posting it in this blog.
Chicken (murgi): 1kg
Onions (peyaj): 5 medium sized ones
Tomato: 2 medium sized
Potato (aalu): 4 pieces
Mustard oil (sarser tel): 4 tablespoon
Ginger garlic paste (aada-rasun baata): 2 tea-spoons
Garlic (rasun): 4/5 cubes
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukno lankar guro): 2 tea-spoons
Kasuri methi: 2 tea-spoons
Salt to taste
· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.
· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.
· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.
· Check if the chicken has softened, add more stock if required.
· Add crushed kasuri methi and cook for 1 minute.
· Serve hot with rice, roti , paratha.