Wednesday, August 24, 2011

Kancha Lonka Murgi - Green Chilli Chicken



I recently saw this recipe posted by Pree and mesmerized by the minimal ingredients which yielded such a beautiful outcome. It was love at first sight for me. When I actually set out to make it, I realized that Abbas is gonna wrinkle his nose at the sight of chicken dish without potatoes in it. Also, all of us need some gravy in a chicken dish unless it is fried and served along rice and dal. So I removed it from flame when it was in a semi-gravy condition. I had prepared this dish in meager quantity as it was my first time at cooking chicken without red chillies. But the dish got rave reviews by my 'hard to impress' critics - Ma and Abbas. Abbas asked me to prepare it again very soon. So I made it again after 2 days. And Ma came into the kitchen and asked me "Are you preparing the same dish that you prepared the other day?" When I nodded, she left the kitchen happily.


Ingredients:
Chicken pieces - about 500 g, cut into medium sized pieces
Potatoes - 3 medium sized, peeled and cut into halves

Onion - 2, finely chopped
Green chilies - 8-10, halved lengthwise
Green chili paste - 1 tbsp (I substituted with green chilli sauce)
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Black cardamoms - 2-3
Bay leaves - 2
Mustard Oil - 4-5 tbsp (Substitute with any other cooking oil, I would highly recommend mustard oil though)
Salt - to taste




Method:
1. Heat oil in a pan. Add a pinch of turmeric powder and salt in the oil. Fry the potato pieces till they are golden brown from the outside. Remove from oil and keep aside.
2. Heat the remaining oil in a until almost smoking and add the onions, bay leaves and black cardamom to sauté till the onions are lightly browned. 
2. Now add slit green chillies and saute on medium heat for 4-5 mins.
3. Add chicken pieces and saute till they are well combined with onions and chillies. Also make sure they get well roasted to attain a light brown colour.
4. Now add ginger-garlic-green chilli paste, turmeric powder and coriander powder. Combine and saute till the raw smell goes off.
5. Add fried potatoes and salt. Combine.
6. Add half a cup or a full cup of water and pressure cook for 1 or 2 whistles.


Note:
1. When I prepared for the second time, I pounded 2 cardamoms, 1/2" cinnamon and 2 cloves and added before cooking in pressure cooker.
2. I had shared this recipe with one of my ex-colleagues, a good friend, a big time foodie who cooks for pleasure. He made this today and said it was finger biting tasty! Well, he made a few changes like adding a pinch of sugar in mustard oil and Grinding a small bit of cinnamon along with ginger garlic green chillies. I will try these additions next time for sure.








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2 comments:

  1. Wow spicy chicken curry looks incredible and delicious..

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  2. amar maa majhe majhe ei murgi r jhol banaten...jodiyo tokhon jhaler chote hush hash kortam aar prochur chutney khetam :)
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