Required ingredients
1 medium chicken, weighing about 900 gms, washed and jointed
For the Marinade
4 tablespoons slightly sour curds, lightly beatenJuice of 1 small lime2 teaspoons ground garlic2 teaspoons grated or ground gingerRed chilli powder to taste1 teaspoon coriander powderSalt to taste4 tablspoons oil
For the Sauce
500 gms tomatoes, chopped2 tablespoons fresh chopped coriander1" piece of ginger, peeled and choppedGreen chillies to tasteA pinch of turmeric1 tablespoon tomato sauce (optional)1 teaspoon sugarA generous dash of black pepper3/4 cup cream or top-of-the-milk1/2 teaspoon garam masala1/2 teaspoon cumin powder
Method
Mix together the curds, lime juice, garlic, ginger, chilli, coriander and salt. This is the marinade. Make gashes or prick holes all over the pieces of chicken and rub in the curd mixture well. It is best to do this with your fingers. Keep aside for as many hours as you can or overnight if possible.
Heat the oil in the pan. Put in the chicken, cover the pan and let it cook till it is fully tenderised. The liquids should all evaporate and the chicken should get lightly fried in the oil remaining in the pan. While the chicken is cooking, you can make the sauce. Puree together all the ingredients for the sauce except the last three.
Lightly beat half the cream and stir it into the pureed mixture. Set it on a slow fire. Cook till the fat separates. Slip the pieces of chicken into the simmering sauce and let them heat through thoroughly. Just before it is ready to serve, gently stir in the rest of the cream and sprinkle over the cumin and garam masala.
1 medium chicken, weighing about 900 gms, washed and jointed
For the Marinade
4 tablespoons slightly sour curds, lightly beatenJuice of 1 small lime2 teaspoons ground garlic2 teaspoons grated or ground gingerRed chilli powder to taste1 teaspoon coriander powderSalt to taste4 tablspoons oil
For the Sauce
500 gms tomatoes, chopped2 tablespoons fresh chopped coriander1" piece of ginger, peeled and choppedGreen chillies to tasteA pinch of turmeric1 tablespoon tomato sauce (optional)1 teaspoon sugarA generous dash of black pepper3/4 cup cream or top-of-the-milk1/2 teaspoon garam masala1/2 teaspoon cumin powder
Method
Mix together the curds, lime juice, garlic, ginger, chilli, coriander and salt. This is the marinade. Make gashes or prick holes all over the pieces of chicken and rub in the curd mixture well. It is best to do this with your fingers. Keep aside for as many hours as you can or overnight if possible.
Heat the oil in the pan. Put in the chicken, cover the pan and let it cook till it is fully tenderised. The liquids should all evaporate and the chicken should get lightly fried in the oil remaining in the pan. While the chicken is cooking, you can make the sauce. Puree together all the ingredients for the sauce except the last three.
Lightly beat half the cream and stir it into the pureed mixture. Set it on a slow fire. Cook till the fat separates. Slip the pieces of chicken into the simmering sauce and let them heat through thoroughly. Just before it is ready to serve, gently stir in the rest of the cream and sprinkle over the cumin and garam masala.
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