I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Tuesday, 17 November 2015
Kalongi Murgh #sikandalouscuisine
delicious recipe - adjust sour and spice to suit your taste - yes here I
add a touch of jaggery ( unheard of for me ) to give that perfect
balance , it helps as I make it spicier than the chili quantity
500 Grams Boneless Chicken ( 700 Grams Chicken On bone better but for parties boneless is easier to handle ).
3 Large Onions - Slice , fry till medium brown , then puree.
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Minced Green Chilies ( adjust ).
3 Tomatoes Pureed.
1 Teaspoon Vinegar/Lemon Juice.
1/2 Teaspoon Jaggery ( optional ).
3 Tablespoon Thick Yogurt.
1 Teaspoon Garam Masala.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder
1 Heaped Teaspoon Kalongi Seeds.
3 Tablespoon Ghee.
150 Ml Water.
Marinate chicken in yogurt , vinegar/lemon juice , garlic , onion and green chili paste for a few hours.
Ghee , sear chicken 5-7 minutes , now add tomato paste , haldi ,dhania
powder , red chili powder and cook till oil comes up.
onion puree , cook another 2-3 minutes, add 150 Ml water and tip in
kalonji seed.Cook covered on low till tender.Add vinegar and jaggery if
using , give a final 2 minute cook covered.Take off heat , sprinkle
garam masala, allow flavors to marry - taste and go for it !