Which means, I have to whip up interesting recipes, mind you, nothing from the last 2 weeks can be repeated, on the weekend for our ''special dinner''
In that quest, after a very long time, I remembered this recipe, which Radha Bai (our domestic help) used to make for us all the time.
Ofcourse, what she made is much much oilier and spicier, and hence tastier, but I have put in my best effort to get the same results and be healthy too.
Hope I have done justice to her recipe.
20 - 25 Minutes
1 - 2 Hours
2 - 2.5 Hours
Chicken, on the bone
Red Chilli Powder (Kashmiri)
Bayleaves, medium sized
500 -750 gms
8 - 10
8 - 10
4 - 5
Clean and cut the chicken into desired pieces. Wash well, and marinate with garlic paste and salt for 1 - 2 hours.
First on a slow flame, roast the sesame seeds till they are golden brown.
Except for the coconut powder, roast all the khada masala together.
Grind it to a fine powder.
On a slow flame roast the dry coconut, stirring frequently. It should turn to a golden brown in 2-3 minutes. Mix it with the dry masala powder.
For the gravy, grind together the onions, garlic and ginger (incase not using garlic and ginger paste).
Heat oil in a pressure cooker and add hing.
Add the onion-ginger-garlic paste and cook well till the onions stop smelling raw. (about 10 - 15 minutes)
Add the turmeric and red chilli powder, and stir well.
Add the dry ground masala, and cook for another 4 - 5 minutes, stirring frequently.
Add the tamarind paste and the coconut milk and allow to cook for another 5 minutes.
Add the chicken pieces to this and stir to coat the chicken well.
Add required amount of water, adjust the salt, and pressure cook for 1 - 2 whistles maximum, on a low flame.
Serve garnished with coriander leaves.
P.S. Goes best with Rotis or Bhakris.
I always prefer cooking any meat in a pressure cooker, as it not only reduces the cooking time, saving fuel, but also cooks the chicken perfectly well.