Chicken Tirangi Masala



A woman in her Kitchen is like a Music Conductor churning out recipes with the help of ingredient who play like music notes and the end of the Symphony is the Aroma of the final dish that wafts out of her Kitchen and attracts Family, Friends and Neighbours.

 

To introduce me to this art of cooking was Kumud Vahini (Late Mrs. Kumud P. Patkar)

 

 

 

Vahini means sister-in-law. She was not related to me in that context but she was above that. A Friend, Guide and  Philosopher who taught me to cook my first Non-Vegetarian dish..This same Chicken Dish which I am reproducing below. she called it Teen Vatapacha Chicken meaning three masalas for the chicken. Red, Green and Brown . I call it Chicken Tirangi Masala.

 

 

Ingredients:

1kg Chicken pieces marinate with 1 teaspoon of haldi for 30 mins. 3 medium onions chopped fine Red Masala 4 whole dry Kashmiri chillies soaked in warm water for 10mins 1 tomato blanched and skin removed .ground to a paste. Green Masala 3 green chillies less if you do not like it pungent. 1tbs mint leaves 3tbs coriander leaves 10 cloves garlic 1/2 inch ginger ground to a paste. Brown Masala 1tsp dhania seeds 1tsp jeera seeds 1tsp saunf . 1inch piece cinnamon 3 cloves 4 black peeper 1 tejpata 1badi elaichi 4 green elaichi 1/2 tsp poppy seeds 4 kaju roast this in 1tsp oil and grind to a fine paste .

 

 

METHOD:
 In a pan heat 5tbs oil plus 1tbs ghee, when hot , add the chopped onions and stir fry till golden brown . Now add the red masala tomato plus chilli,  bhuno till oil separates, now add the green masala, coriander, pudina etc. bhuno for a minute. Add the brown masala, the garam masala spices, bhuno for a minute, add the Chicken pieces bhuno till oil separates. Add 1 cup hot water or chicken stock cover and let it cook approximately 15mins or till Chicken is tender .

NOTE if you are interested in cooking with Country Chicken you can start the process by boiling the marinated Chicken with 1cup water separate the chicken and stock and proceed with the recipe.