This post goes out to my friend ‘Appy’. I should have posted this a long time ago, but I just never got to click the pics. Usually on weekdays I cook regular stuff for lunch and anything ‘good’ for dinner. And I like to click mostly in daylight, the lighting in my kitchen is not that great so evenings don’t work for me. Weekends are, therefore, the best time when I cook elaborate meals for lunch and have the perfect light for the shots. The only problem is that I never seem to get much time for the shots as we both are eager to devour the food rather than wait for the perfect shots. So most of the times I have to be satisfied with the ‘not-so-good’ clicks and try to make it up with post-processing.
Appy gave me this recipe a long time ago and since then I have made it innumerable times and served it with parathas or various rice preparations. And every time I have sent a short note of thanks (silently) for this wonderful recipe that we have come to love so much. If I remember correctly she had told me this was originally a recipe for mutton. Since we hardly buy mutton and its mostly chicken for us, I never tried out the mutton version of this, but if anyone out there tries it out do let me know how it turns out to be.
Now, I must tell you about this friend of mine, as this post is actually her recipe. When I ventured into the world of cooking she played a very significant role in inspiring me. I have gathered so many recipes and tips for cooking from her kitchen. We have shared so many discussions about cooking and kitchen + home management. I had also envisioned us cooking together like Hetal and Anuja from Showmethecurry – hah..! Guess that will have to wait for some other time – maybe – when we both stay close by and that does not seem very likely to happen anytime soon. Till then I am very happy with my blog and that I get a chance to compile all the recipes which I can pass on to someone someday….
I was not sure what name to give to this recipe, so I just named it the first thing that came to my mind. But feel free to suggest some good name for it, if anyone can. Also since we Bongs love to have aloo/potato with chicken I often add it. It up to you, go ahead and add some potatoes if you want it, or skip it if you don’t.
Hope you try this recipe and like it. Look forward to your feedback and suggestions.
- Chicken – 600 gms (approx). I used half of a whole chicken
- Fennel seeds – 1 tbsp
- Black Peppercorns – 1 tbsp
- Yogurt, well beaten – 1/2 cup
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Onions, thinly sliced – 1 large or 2 small
- Green Chillies, slit length wise – 7-8, adjust according to your preference. Can also add red chilli powder if you want.
- Bay leaf – 1 large
- Salt – to taste
- Oil – 3 tbsp
- Green chillies finely chopped – (optional) to garnish
- Lime juice – to garnish
- Cilantro, finely chopped – to garnish
- Dry roast fennel seeds and black peppercorns. Let them cool down and then grind to a powder.
- Marinate chicken with well beaten yogurt, ginger garlic paste, and half of the ground spice powder. Keep the marinated chicken in the refrigerator for anytime between half an hour to 10 hours. The more you marinate, the better.
- Heat oil in a deep pan.
- Once hot, add a bay leaf and the onions. Fry them with a pinch of salt.
- As the onion starts browning add the remaining ground spice powder and mix well.
- Next add the marinated chicken and fry on high for a couple of minutes.
- As the chicken starts browning reduce the flame to a medium and cover and cook. Keep stirring in between and if required add a few drops of water. Usually I don’t have to add any water as this is not a curry dish and there will not be much gravy.
- Adjust salt and if required add red chilli powder. I usually add a lot of green chillies.
- Once the chicken is completely cooked garnish it with lime juice and finely chopped cilantro. Add some extra chopped green chillies if you want it to be extra hot.
- Serve it hot with Paratha (Indian bread), or rotis or with pulao.