chips6
March 20, 2014, 12:56am
7232
Re: Aaj kya pakaaya/khaaya
of course!
here we go, then:
birdie’s deygi chicken
in about 4-6 tablespoons of (don’t-you-dare-use-anything-but-) desi ghee , fry 2 large onions golden-brown.
add **a heaped tablespoon of ginger-garlic paste **and fry til fragrant.
add about **400g bone-in pieces of chicken **(i used breast pieces and drumsticks because that’s all that gets eaten at my place) to the masala. add salt to taste , and a 2" stick of whole cinnamon . fry the chicken til it changes color and is very lightly golden on all sides.
add the following:** 8-10 whole black peppercorns**; 4 cloves ; 1 black cardamom , 1 green cardamom ; and 1/2 tsp crushed cumin . stir through til the spices are fragrant – about 2-3 minutes.
add 2 pureed tomatoes (i puree them with skin),** 1 heaped tsp red chili powder**, and 1/2 tsp turmeric powder , and bhoon, baby, bhoon. be careful not to get too jazbaati with the stirring lest your unbridled enthusiasm cause the chicken to disintegrate, because *that *would be a crying shame.
once the ghee separates, add about 200 - 250ml water to the pot; lower heat to a bare simmer, and leave the saalan on dumm for about 20-30 minutes.
after 30 minutes, turn off the heat but do not yet uncover the pot. let it be for a further ten minutes.
uncover pot; add a pinch of dried fenugreek leaves and stir through. (if,at this stage, the saalan is too thin for your liking, feel free to turn the heat up to zap out the excess liquid til desired consistency is achieved. )
dish out; garnish with fresh chopped cilantro ,** julienned ginger**, and** sliced green chili**.
et voila!
I made this today and it was yummy!!
