Ingredients
|
Quantity
|
Medium chicken
|
1
|
Gig onion
|
1
|
Small tomato
|
1
|
Oil
|
10 tsp to 12
|
Black mustard seeds
|
¾ tsp
|
Cumin seeds (optional)
|
¾ tsp
|
Turmeric powder (added for colour –
optional)
|
½ tsp
|
Coconut powder or shredded coconut
|
1 tsp
|
Salt
|
2 tsp or to taste
|
Ginger – fine medium sized ginger
|
2
|
Coriander leaves (cilantro)
|
1 tsp
|
Red chilli powder
|
2 tsp or 4 red chillies
|
Cut up chicken into bit-sized pieces. Marinate them for about two
hours with yogurt and a mix of chilli powder, ginger powder and turmeric.
Marinate the chicken for at least 3 or 4 hrs.
Cut onion into two halves. Cut one half so that you get onion
rings. You can add one more small onion (cut into rings) if you like onion. (I
do.)
Cut the other half of the onion into medium sized pieces. Cut the
tomato into medium sized pieces. Put both onion and tomato into the blender.
Add as little water as possible and mix them into coarse liquid.
Cut the ginger into long, thin sticks, almost like the French
fries. But the ginger sticks should be thinner than the French fries. You will
be having a handful of such sticks after cutting two medium sized ginger roots.
Heat oil in a pan for 30 seconds.
(Only if you have mustard seeds) Add a few (not all that you have)
mustard seeds to see if the oil is hot enough. Once the mustard seeds begin to
fry, add the rest of the mustard seeds. Reduce the flame to medium-low. The
mustard seeds roast. Before they are burnt, do the next step.
(Only if you have cumin seeds) Add the cumin seeds to the pan and
wait for 3 or 4 seconds. The cumin seeds begin to turn brownish. Before it
turns brownish, do the next step.
Add the onion rings and the ginger roots to the oil and fry them
for 2 minutes. Frequently stir in the pan so that all the ginger sticks and the
onion rings are fried evenly.
Add the chilli powder and the turmeric powder to the mixture being
heated.
The onions begin to turn brown, reduce the flame to medium-low.
If you like more spiciness, you can add some asafetida, cinnamon
powder (little bit) and some coarsely powdered cloves. 11. Add the coconut
powder to the pan.
Add the cleansed chicken pieces to the mixture.
Add the blended onion-tomato mix to the pan.
Heat all of them in medium-low flame for about 20 minutes - until
the chicken pieces are cooked.
Add two teaspoons of salt. Heat for five minutes.