1/2 cup curds
(Add to taste):
red chilli (deghi mirch) powder
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds
1 tsp mustard seeds
2 medium sized onions finely diced
2 tbsp garlic and ginger paste
4 tomatoes finely diced
Green bell pepper juliennes
Add to taste:
- Wash the pre- cut chicken and marinate with chicken masala, garam masala, red chilli powder (deghi mirch), turmeric powder, salt and curd for about 15 – 20 minutes.
Coat the chicken pieces well with it.
- For cooking the chicken heat oil and butter in a thick bottomed wok. When the butter melts add cumin seeds and mustard seeds so that it sputters.
- Add the onions. As they brown add the ginger and garlic paste stirring continuously.
- Add the marinade and chicken to the wok. Cover and lower the flame. Let it cook for some three minutes such that the chicken releases its water.
- Remove the cover and increase the flame. Allow the water to evaporate but ensure the chicken does not stick to the bottom of the wok.
- Cook the chicken till almost dry. While turning the chicken gets evenly cooked but at the same time ensure you do not break the chicken as it is turning tender.
- Add tomatoes, finely diced. The water from the tomatoes will prevent the drying chicken from sticking to the pan bottom.
- Also add ginger and bell pepper juliennes. Crush cloves and add.
- Add a few drops of soya sauce. This brings out the flavor of the bell pepper but take care soya sauce does not mask the taste of the other ingredients.
- You will have cooked almost twenty minutes on high and the oil will begin to separate from the chicken that is now fried to a rich golden color.
- Turn the flame off. Transfer to a serving dish. Spice lightly with a sprinkle of cinnamon powder, cardamom powder. A light fragrance enhances the appeal. Garnish with coriander.
- Serve with chapattis and a salad of finely diced cucumber, onion and tomatoes in lime juice garnished with coriander.
© Ruby Mohan