My sister got married after dating her then boyfriend (current husband incase you are wondering) for almost 7 years. As soon as their marriage plans were decided, we would always visit her in-law's place to spend time with them, run errands, shop for the big day etc etc.
In those initial years of getting to know 'Bharu aai', I have never come across anyone who can always be in the kitchen whipping very simple (when uninvited hogs like us showed up) or amazing slow cooked dishes , quick or elaborate DELICIOUS meals, snacks and anything else possible! And all this with the most genuine smile. So far, I have never been able to or even met anyone who can make polis (parathas) as soft and delicious as she can!
SO, this is my first attempt at trying to re-make one of her delicious curries.
Thank you Bharu aai!
15 - 30 Minutes
3 - 4 Hours or Preferably overnight
1 - 1.5 Hours
2 portions (for chicken hogs)
Cardamoms, green, medium
Cinnamon sticks, 1cm long x 1cm thick approx
Star Anise, full
Red Chillies, dry
Coconut, fresh, pieces
Onions, medium, chopped
Tomato, large, chopped
Red Chilli Powder, Kashmiri
Chicken, whole, skinned and cut into pieces
8 - 10
5 - 8
3 - 4
5 - 6 cloves
3 - 4 tbsp
Wash, clean and joint (cut into pieces) the chicken, allow all the water to drain.
Make 1-2 slits on each piece.
In an airtight container, transfer these chicken pieces and add some salt, 1/4 tsp turmeric powder, garlic paste and 1 lemon's juice. Shake well, and allow to marinate for 3-4 hours or if possible over night.
Dry roast cumin seeds, cardamom, cinnamon, star anise, red chillies and fennel seeds. Grind them to a fine powder and set aside.
Roughly chop the onions, ginger, garlic and cut the half coconut into pieces.
In a non-stick pan, heat half the oil, sauté the coconut pieces first till they become slightly translucent.
Add the chopped onions, ginger, garlic and cook till the onions also become translucent.
Add the dry roasted powdered masala to this and sauté for 1-2 minutes, making sure it doesn't burn or stick to the pan.
Allow this to cool down and then grind into a very fine paste using as much water needed.
Finely chop the tomato and coriander leaves.
In a pressure cooker * heat oil, add this masala paste, sauté well till it leaves oil, about 5-10 minutes. Then add the red chilli and turmeric powders and sauté for another 1-2 minutes.
Add the chopped tomato and cook for another 3-5 minutes.
Add the marinated chicken and still well to coat the chicken with the masala.
Add water to get the required consistency**, salt to taste, 3/4th of the chopped coriander leaves and stir well.
Close the cooker and allow to cook till maximum 2 whistles.
Garnish with the remaining coriander leaves.
P.S. tastes amazing with Naan.
* I always prefer using a pressure cooker to make chicken as it doesn't only cook the meat really well, keeping it soft and succulent, but also saves a lot of fuel.
**Do not add to much water as once the chicken is cooked, its juices make the curry a bit watery.