What does one do with just a few pieces of leftover raw chicken. Just 4 pieces to be exact. It was enough for the two of us who are very small eaters. In fact this dish lasted us for two meals.
I planned to do something tasty and tangy. So I smoked the marinated chicken and cooked it in a Royal sauce. I think I should now tell you step by step how I proceeded.
Ingredients:
- 4 pieces of raw chicken.
- 4 tbsp hung curd.
- 2 tbsp mustard oil.
- 1 tbsp ginger garlic paste.
- 1/2 tsp haldi.
- 1 tsp red chilli powder.
- 2 green chillies sliced.
- 2 tsp kasuri methi.
- 1tsp dhania jeera powder.
- 1 large onion cut into four pieces and petals seperated.
- 1 capsicum.
- 2 tomatoes blanched and pureed.
- 3.tbsp kaju blanched and made into a paste.
- 1 piece of coal to be used for smoking the chicken.
- 2 cloves.
- 1 tsp ghee.
- 2 tbsp oil.
- 2 tbsp butter.
- 1 tbs lime juice
- Take the hung curd, to this add mustard oil, ginger garlic paste, haldi, chilli powder, kasuri methi, dhania jeera powder and 1tbsp lime juice. Marinate for 3hrs. I had time so marinated overnight.
- Take a burning coal and place it on an onion petal on the marinated chicken and keep 2 cloves, now pour 1 tsp ghee over the coal and cover with a tight lid so that smoke does not escape. Keep for 5 mins.
- On the direct gas flame place the whole capsicum and keep roasting till it turns black.
- Put it in a paper bag and leave aside for 10 mins. When cool peal the outer black skin and cut into small pieces.
- Now in a deep pan pour 2 tbsp oil and 2tbsp butter, when hot place the chicken pieces without the extra marinade and brown it.
- Now place the onion pieces and stir fry when they turn brown add the remaining marinade.
- Now put 3 tbsp kaju paste stir fry for a min, add the tomato puree mix cover and let it cook in its own juices.
- When cooked sprinkle a little kasuri methi by rubbing it through your palms.
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