Aayi does not cook chicken very frequently. She makes it only 3-4 times in a year. She always cooks chicken gravy , because we all love that. But due to her immense interest in cooking, she has a big treasure of chicken recipes. This recipe was shown in a TV show(Khana Khazana by Sanjeev Kapoor). Last time when we cooked chicken in Bangalore, I prepared this and the chicken gravy with her guidance (I never enter kitchen when she is around, but since she had a fracture due to car accident, my sister-in-law and I took the complete responsibility of cooking). Since it was a huge hit, I prepared the same for the party on Sunday.
I used same ingredients but tweaked the procedure a bit. In the original recipe, the chilies were put at a later stage, but I included them during grinding. This increased the taste of the dish. I even baked it after cooking, this step helped in getting a uniform thick coating on the chicken.
Ingredients: Chicken pieces(big) 6-8 Green chilies 5-6 Onion(chopped) 3/4 cup Coriander leaves 8-10 strands Ginger-garlic paste 2 tea spns Cumin seeds(jeera) 1 tea spn Turmeric a pinch Coriander powder 1/2 tea spn Cumin powder 1/2 tea spn Garam masala 1/2 tea spn Oil Salt
Method: Grind onions, coriander leaves, ginger-garlic paste(use ginger and garlic instead of store bought paste for better taste), green chilies into a smooth paste. Apply the paste to chicken pieces and leave it for around 30mins. Heat oil and add cumin seeds. When they start popping, add the chicken and turmeric pieces. Add 1/2 cup water and cook till chicken is almost done. Add salt, coriander powder, cumin powder and garam masala. Cook till chicken becomes tender. Lineup an oven proof dish with a parchment paper or grease with oil. Keep the chicken pieces on it. Pour the masala (which would have accumulated at the bottom of vessel) evenly on top of the pieces. Bake it in a preheated oven for around 10mins at 350F. Serve hot.
Original method: Grind onions, coriander leaves, ginger-garlic paste(use ginger and garlic instead of store bought paste for better taste), 2-3 green chilies into a smooth paste. Apply to chicken and leave for around 30mins. Heat oil, add cumin seeds. When they start popping, add turmeric and chicken. Add coriander powder, cumin powder, garam masala, salt, 8-10 green chilies, 1/2 cup water. Cover the lid and cook till done.
Serves : 4-5 Preparation time : 30mins (excluding marination time)
Todays lunch is Prawn pulav(will post the recipe soon), fruits(cantaloupe, grapes, apple) topped with honey and chaklis.
I usually don’t include any munchies in lunch. Yesterday I tried moong daal chaklis. They came out very well. Hubby wanted to take them to office, but I included just 4 in his lunchbox :D. I know he will not eat them with lunch, but still included them.
