An aromatic and delicious recipe from Sumeet Nair 's The Bangala Table, nothing like the fiery hot imitations found in restaurants , this mildly spiced dish is the real thing . Do try it once without upping spice and let the well balanced flavors play with your palate !
1 Teaspoon Fennel Seeds.
2 Teaspoons Black Peppercorns.
1 Teaspoon Cumin Seeds.
4 Dried Chilies - Goondu Milagai , whole preferably as seen in the photograph.
1 Teaspoon Coriander Seeds.
1/2 Teaspoon Turmeric Powder.
1 Teaspoon Peeled & Grated Garlic.
1/2 Teaspoon Peeled & Grated Ginger.
1/2 Cup Vegetable Oil.
2 Green Cardamons.
1 1/2 Medium Onions Chopped - 150 Grams
1/2 Cup Fresh Tomato Puree - 2 Tomatoes
600 Grams Chicken
1.Dry roast the maslas listed under paste till fragrant and slightly darkened . Cool and grind to a paste with a bit of water , add ginger garlic and haldi to the paste.
2. Heat oil in a kadahi , add cinnamon and cardamons and onions.Reduce heat to medium and saute onions till light brown , then add tomato puree and cook another minute.
3. Add masala paste and cook 10-12 minutes till oil separates . The masala will be darkened.
4.Add salt to the paste and then chicken.Cook 1-2 minutes to coat ( I cooked it for 5-7 minutes ) , then add 1 1/2 cups water , increase heat , scrape bottom to deglaze . Bring to a boil allowing chicken to boil 2-3 minutes , then reduce heat and cook covered 15-20 minutes.
5. Uncover , reduce gravy till it just about coats the chicken pieces.Serve immediately .
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