I have some fuzzy remembrance of my Granny cooking a certain chicken dish. Though I was too young to know all the stuff she put into it, the flavour had lingered in my mind, refusing to fade out. I experimented and finally arrived at something close to what she would dish out. She usually served this chicken with peas pulao. You must try out grandma’s chicken.
Serves : 5 to 6 Persons
Prep. Time : 20 Min. + 60 Min. (marination)
Cooking Time : 10 Min. (active) + 40 Min. (passive)
- Chicken (on the bone, cleaned and cut into small pieces) – 900 gms… (undressed)
- Onions (sliced finely) – 3 medium
- Tomatoes (finely chopped) – 2 big
- Green Chillies (slit) – 2
- Green Corriander Leaves (chopped fine) – 1 tbsp.
- Juice of Two Limes
- Ginger-Garlic Paste – 1 ½ tbsp.
- Oil – 3 tbsp.
- Sea Salt – ½ tsp. or to taste
- 1 ½ cups Hot Water
For the Masala:
- Dry Red Chillies (Bedgi) – 6
- Cumin Seeds – 1 tsp.
- Coriander Seeds – 1 tbsp.
- Pepper Corns – 8
- Cloves – 6
- Cinnamon – 1 inch
- Turmeric – 1 ½ tsp.
Step 1: Wash the chicken and squeeze it dry. Marinate with the salt and lime juice and leave for at least an hour.
Step 2: Grind the ingredients for the masala to a fine paste using a little water.
Step 3: In a pan heat a tablespoon of oil. Add the ginger-garlic paste and sauteé for a minute. Add the marinated chicken and sauteé on medium heat till it changes colour. This should take about 5 minutes. Shut off the heat.
Step 4: In another pan, heat the remaining oil and fry the onions till light brown. Add the tomatoes and sauteé for 2 minutes. Add the ground masala paste. Fry for another 4 minutes. Add a little hot water if the masala starts to stick to the pan.
Step 5: Add the chicken. Mix it well and add 1 ½ cups of hot water and the green chillies. Cover and cook on low heat for 35-40 minutes or until the chicken is tender.
Step 6: Garnish with green corriander and serve hot with rice, pulao, pao or sannas.