Teekha kam jyadaa chalegaa, lekin hara to hona hi chahiye … Chicken cooked in a pungent, creamy green curry goes well with tandalachi/rice flour bhakri.
MALWANI CHICKEN HIRWA MASALA
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
Salt to taste
1¼ cups fresh coriander leaves
½ cup scraped fresh coconut
½ inch ginger, chopped
4 garlic cloves, peeled
6 green chillies, chopped
2 tablespoons oil
1 inch cinnamon stick
2 black cardamoms
2 green cardamoms
1 bay leaf
2-3 cloves
½ teaspoon cumin seeds
3 medium onions, chopped
½ cup thick coconut milk
¼ teaspoon garam masala powder
2 tbsps chopped fresh coriander leaves
Method
1. Take chicken pieces in a bowl, add salt and rub in well. Cover the bowl and set aside to marinate for 10-15 minutes.
2. Grind the coconut with ginger, garlic, green chillies, coriander leaves, and 4 tablespoons water to a fine paste. Add this paste to the chicken and mix well so that all the chicken pieces are covered with the green chutney.
3. Heat oil in a deep non-stick pan, add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds and sauté till fragrant. Add onions and cook for 3 minutes or till soft and translucent.
4. Add marinated chicken and sauté on low heat for 5-6 minutes.
5. Add 2 cups water and cook for 5-6 minutes or till the chicken is done.
6. Add coconut milk and garam masala powder and mix well.
7. Garnish with the reserved coriander leaves and serve hot.
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Best cooked in Wonderchef Kitchenware.
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