Re: Aaj kya pakaaya/khaaya
I’m sending you the basic recipe for 1 tray of chicken (1 1/2 lbs, more or less)
- Boneless leg & thigh meat, cut in small pieces (it’s better than using breast meat, stays moist and is more flavorful! get your meat guy to cut it up for you!)
- Chicken 65 masala (picture attached, available at most Indian/Pakistani grocery stores)
- Shan Tandoori Chicken Masala
- 1 egg
- Plain Yogurt- 1 tablespoon
- Kaddi Patta (curry leaves) 4-5
- Podina (mint leaves) 4-5
- Green Chillis (split in half lengthwise) 2
- liquid red food coloring
STEP 1:
Start with the chicken, add enough of the chicken 65 masala to coat it all really well, along with some ginger/garlic paste and one egg…mix well (don’t be afraid to get your hands into it, lol!) and set it back into the fridge to marinate for about an hour. When you’re ready, start by shallow frying the marinated chicken pieces (you should only have about 2-3 inches of oil in your karhai/fry pan) you don’t have to worry about over frying or the dark meat being totally cooked through, because the chicken will be returned back to cook again in step 2. Continue shallow frying the chicken in batches and on paper towels as you take it out. Once you have all your chicken fried, let your pan cool down a little and drain off all but 2-3 tablespoons of oil that you were frying in. This is where you need to act fast, so have all your ingredients laid out and within reach…
STEP 2:
In the remaining oil, add the karri patta leaves and green chiilis, and give it a stir…now add about 1 heaping tablespoon of yogurt and some Shan Tandoori Masala (I never measure, I just go by taste, so make it as spicy as you’d like!) and stir it around again so that the yogurt and masala cook slightly, just for a few seconds…Now add the reserved chicken and mix it really well..this should not be a liquidy, curry type dish! You just want the yogurt, masala, and karri patta to mix well with the chicken and permeate throughout the dish! At this stage is where I like to add a few drops of the liquid red food color. Add the chopped podina, cover and let it bhoonify on medium heat for a few minutes..and Enjoy!!!
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