(BBN)-Robust food cooked with simple ingredients and basic techniques.
RECIPE SERVINGS: 4
PREP TIME: 1 hour
COOK TIME: 1 Hour
INGREDIENTS
3 chicken thighs, cut into small chunks
FOR THE MARINATION:
2 tsp garlic paste
1 tsp ginger paste
1 tsp salt
Red chilli powder, to taste
Juice of 1 lemon
FOR THE BASE:
1 stick cinnamon
1 black cardamom
3-4 green cardamom
A little bit of mace
1 bay leaf
2 cloves
2 Tbsp garlic paste
2 tsp ginger paste
1 cup kasoori methi soaked in 1 cup water, drained
1 cup yogurt mix
4 tomatoes, chopped
Brown onion paste
4 green chillies, finely chopped
Water, a little but
FOR THE ONION PASTE:
1 large onion sliced
2 Tbsp ghee
FOR THE YOGURT MIX:
1 cup yogurt
Salt, a pinch
Turmeric, a pinch
1 Tbsp coriander powder
A little bit of red chilli powder
METHOD
FOR THE MARINATION:
In a bowl add garlic paste, ginger paste, salt, red chilli powder and lemon juice.
Mix well.
Add the chicken chunks.
Mix well with hands. Keep in the refrigerator for 20 minutes.
FOR THE ONION PASTE:
In a pan add 2 Tbsp ghee.
fry the sliced onions till dark-golden brown. Drain. Do not throw away the ghee.
The same pan will be used to make the gravy.
With a tablespoon of water make a fine paste of these onions.
Keep aside.
FOR THE YOGURT MIX:
In a cup of yogurt add some salt, turmeric, coriander powder and red chilli powder.
Mix well. Keep aside.
FOR THE BASE:
In the same pan in which the onions were fried, add cinnamon, black cardamom, green cardamom, mace, bay leaf and cloves.
Let them release the aroma.
Now add garlic paste and ginger paste. Saute.
Add soaked and drained kasoori methi. Saute for 2 minutes or till the kasoori methi releases its distinct aroma.
Add the yogurt mix. Cook for 2-3 minutes.
Add chopped tomatoes. Cook till the tomatoes wilt and release oil on the sides.
Add the onion paste, green chillies. Saute for 1 minute.
Add some water to liquify the base. Add the marinated chicken.
Cook till the chicken is well done.
Serve with a crisp roti, according to NDTV.
BBN/SK/AD