This day brings so many nostalgic memories of growing up years. Years gone by spending time with family and friends during childhood and of late ,recent times also.And memories are always to there to cherish deep inside your heart. So be it that way, right?
Coming to recipe
This recipe is nothing unusual, perhaps for me a little experimental. I used tomato and lemon juice generously in this recipe, two of the ingredients I like to use less in all my non-vegetarian dishes.
800 gm of chicken
4 medium size onions
12-15 garlic pods or 4-5 large garlic pods
½ inch of ginger root
2 medium size tomatos
To be made into a smooth paste
1 tsp of cumin seeds
2 tsp of panch phoron
10-12 whole black pepper
Salt as per taste
1 tsp of red pepper powder
¾ tsp of grounded turmeric
3 tsp of grounded cayenne pepper
1 tsp of grounded cumin
3 tsp of grounded coriander
Little more salt
½ tsp of sugar
4-6 tbs of cooking oil/mustard oil/canola oil
2-3 tbs of fresh squeezed lemon juice
- Clean chicken pieces.
- Make a smooth paste of onion, ginger, garlic, tomato, whole black pepper, cumin seeds, and panch phoron.
- Now marinate the chicken with half of the masala paste, adjust seasoning with salt and red pepper powder and add fresh squeezed lemon juice. Keep it marinated for 2-3 hrs.
- Now heat up a saucepan, add cooking oil, temper it with little bit of sugar, add tej patta if you wish to.
- Now add the masala paste, to this masala paste add turmeric powder, red pepper powder, cumin powder and coriander powder. Add about ½ cup of water.
- Let the masala cook, till it starts to dry up a little bit, releasing oil by sides or perhaps you can keep stir/frying 8-10 mints at med-high flame.
- Adjust salt by tasting.
- Now add the marinated chicken pieces, keep stirring and frying adding bit of water in between so that the gravy doesn’t stick to the base.
- After 15-18 mints, add about 1 and ½ cup of water to the fried chicken pieces with the masala.Cover it and let it cook for about 45 mints or till the flesh is cooked well.
Serve hot with rice or naan whatever way you prefer.