I will write the recipe tomorrow.
Got some work now.. ciao
I am back...
This was very yummy, and when I say yummy, believe me it was.
Have I told you that I have started to eat good food again, thanks to my blog and visitors who come by and inspire me to cook and post, and cook and post. I always cook better when I am cooking for someone. Whenever I have a guest, I take extra care and the food always turns good. Because I am cooking for somebody else( not that I don’t love myself but I am conscious about overeating). And since I post most of the things that cooks in my kitchen, what I cook for myself also become something that my visitors will enjoy, reading or trying them out. The day before( the day of the newspaper), a friend, a very old friend came visiting me, so I thought I will cook up a nice fare for him. And since I would post it too, I took double the care I usually take and man it was good. The food turn out excellent, though my friend said it was only the second best chicken he ever tasted in his life. The best had less masala, so I assured him, next time he comes, I will cook it with less masala and am gonna take his opinion again. But it was better than any restaurant’s, he said. Made my day.
The recipe is the usual onion, ginger-garlic, dhania-jeera powder, and chicken masala.
Good cooking has to do I guess with the sense of timing that comes naturally if you care enough.
And, I cooked in low heat. It took a long time, and we were sipping beer as I cook, but we waited until it was just perfect. Patience is a virtue…
1 kilo tender chicken.
One large onion finely chopped ( just a large one, too much and chicken will be sweet)
12-15 cloves of garlic and a 1 inch finger of ginger. Both crushed or ground into a coarse paste.
1 Tsp Jeera powder, 1 tsp dhania powder, 1 tsp red chilli powder, half tsp turmeric( little more or less depending on the quality of the haldi)
2-3 bay leaves.
1 tsp of Chicken Masala ( MDH or Averest-available in all leading e-stores)
2 green chillis sliced into halves.
two tomatoes chopped fine.
One large potato cut onto 3 quarter cubes.
Don’t marinate chicken.
Use oil liberally. 4 Table spoons ( should be just enough so that the onions are covered with oil)
Heat oil in a kadhai or a frying pan.
When hot, add the bayleaves and after a few seconds the onions and green chilli.
Fry the onions in low heat still they turn slight golden brown.
Now add the ginger garlic paste and stir/mix well with a spatula.
When oil and mixture separates( will take about 30-40 seconds),
Add the masalas -dhania, jeera, turmeric, red chilli.
Don’t add chicken masala now.
Mix well and fry for 10-15 seconds and add a little water, about 2 Tbs.
Stir so that masala don’t stick to pan, and now add the chicken.
Cover the pan and increase the heat.
After 5 minutes, open the pan and mix well.
Put the potatoes and tomatoes and cover the lid
and let the chicken cook in low heat till potatoes are cooked.
When potatoes are cooked, add one and half cup of boiling water.
Increase the heat, Mix well, and cook for 5 minutes with lid open.
Add the Chicken masala. Salt to taste.
Cook for 3-4 minutes and garnish with corianders.
Rice or Daal? Tell me.
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