|
Ingredients
|
For 6 – 8
|
|
Chicken (medium sized and tender)
|
1
|
|
Onions (medium)
|
1 – 2 (225gms)
|
|
Ginger
|
2.5 cm (1”) piece
|
|
Garlic
|
4 cloves
|
|
Turmeric
|
½ tsp
|
|
Cinnamon
|
2 cm (1”) piece
|
|
Cloves
|
6
|
|
Cardamoms
|
6
|
|
Fat or oil
|
3 tbsp (approx)
|
Joint chicken into pieces after cleaning and washing. Grind
ginger, garlic and onion into a paste and mix well with cut chicken adding
turmeric, salt and oil. Let it sleep in this about an hour or more. Settle the
pieces well into a pan and pour over the oil and spices that you had steeped it
in. cloves, cinnamon and cardamoms may be added at this stage. Put just a
little water – about ½ cup – and cook on a brisk fire until water dries and
bottom of pan starts getting red. Keep turning the pieces until it gets evenly
red all round. Pour enough water to almost cover chicken. Bring to boil and simmer until water fries
and oil comes up. If chicken is till tough add a little more water and simmer
on slow fire until ready.
N. B. Chicken should be served dry but moist and
golden to reddish in colour.
