Friday, November 27, 2015

Friday Food for the Soul: Yummy Achari-Kadhai Chicken.

The past month has been really busy and the coming month is going to be busier...
the blog is neglected and so is my freelance work, but hey-my only brother getting married is a BIG deal, right? So please excuse my absence from the virtual world, and do send the newlyweds some of your love and bestwishes!
Till then I hope you enjoy this quick chicken dish that I tried a while back, which left me licking my fingers!


This is a semi-dry chicken dish with not much gravy, but whatever gravy there is, is absolutely lip-smacking delicious with the tang of lemon and the smoky-achari flavor of kalonji.


ACHARI KADHAI CHICKEN

Ingr- 
1 full chicken, trimmed and cut into pieces (about 700-800 gms)
refined oil- 5 tbsp
2 onions- sliced thinly
onion seeds (kalonji)-1/2 tsp
coriander powder- 1 tsp
red chilli powder- 1/2 tsp
turmeric- 1/2 tsp
ginger and garlic paste- 1 tbsp
salt- 1 tsp
dried methi leaves- 1 tsp
curry leaves- 5-6 leaves
1 large capsicum, cored, deseeded and cubed
Lemon juice- 1 tbsp
fresh cream- 1 tbsp

Method:
1- Heat oil in a kadhai and add the onions, saute for a minute.
2- Once the onions become transluscent, add the kalonji seeds and curry leaves- saute for another minute.
3- Lower the heat and add the the ginger garlic paste, turmeric powder, chilli powder, and coriander powder....stir so it becomes fragrant but doesn't stick to the bottom of the kadhai. 
4- Add the chicken and salt and stir fry on low heat for 10-15 minutes.
5- Now add the capsicum, mix and cook for another 5 minutes
6- Squeeze in the lemon juice and add the methi leaves, and cook till the chicken is tender.
7- Garnish with fresh cream and serve piping hot with naan or tandoori roti.



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