Chicken - 1 medium sized - cut into 4 pieces - cleaned and washed
Onion - 1 large - finely chopped
Tomato - 1 large - finely chopped
Ginger - garlic paste - 1 tbsp.
Turmeric/Haldi powder - 1tsp + 1tsp
Red chilli powder/laal mirch powder - 1 tsp
Roasted cumin powder / bhuna jeera powder - 1 tbsp.
Boiled potato - 1 large - roughly mashed
Tomato puree - 1 tbsp.
Sugar - 1 tsp
White pepper powder - 1 tsp
Cashewnuts - 8-10 - lightly roasted
Raisins /kishmish - half of a handful
Garam masala powder - 1 tbsp. - make a powder of green cardamom,cloves and cinnamon
Boiled eggs - 2 nos - for garnish
Ghee - 1 tbsp.
Refined oil - 1 tbsp. + 1 tbsp.
Salt - taste
Fresh coriander leaves - finely chopped - for garnish
Preparing the chicken:
Make a few slits in the chicken pieces and par boil it till a little soft. Drain and keep the water for later use.
Now marinate the chicken with salt and 1 tsp turmeric, keep aside. Heat a tbsp. of refined oil in a flat pan and sauté the chicken pieces till golden brown in colour.
Drain and keep aside.
Preparing the gravy:
In a kadahi - deep bottomed pan - heat 1 tbsp. ghee along with a tbsp. of refined oil. Add the ginger- garlic paste and sauté lightly. Add the chopped onion and fry till golden brown in colour. Make sure not to burn the onions.
Now add the chopped tomato, tomato puree, turmeric powder,roasted cumin powder,red chili powder,white pepper powder and the mashed potato. Mix everything well together and roast the masala well.Keep adding a little warm water to help the mixture from not burning.
Next add the cashewnuts, rasins and the garam masala powder. Add the sautéed chicken pieces and a cup of the water kept aside from boiling the chicken.let everything simmer for 5-7 mins. This dish has a gravy of thick consistency so check accordingly.
Garnish with chopped coriander and sliced boiled eggs and serve with naan/roti /paratha.
Or mop it up with toasted slices of bread just like me!
- Keep a constant watch while making the gravy so as not to burn the masalas.
- This dish has a gravy of thick consistency so add water accordingly.
- Originally this dish is made with whole country chicken - stuffed with potato mash , fried till light brown in colour and then added to the gravy.
- Instead of frying the chicken pieces ..one could also grill it in the oven.
this looks fab reminds me of the Kerala style chicken roast recipes. will try.ReplyDelete