Welcome to Little Chef’s Apron! Today we’ll make something that is a part of North Indian cuisine. This recipe seems like it’s hard to make but actually, it requires very simple and easily available ingredients.
Chicken leg pieces ( here I am using 700 gms)
1 tbsp curd
2 tsp spices like salt ,chilli powder etc.
1 tsp ginger garlic paste
4 tbsp oil
. First, wash the chicken and add the spices to it.
. Add the paste of ginger and garlic and then the curd.
. Mix it well and let it marinate for 20-30 minutes. This is done so after the chicken is cooked it’s not bland from inside and has flavour.
. Now, shallow fry this chicken in the oil in high flame till there is a vague coating on it.
. Cover it with a lid and the chicken should be done in about 10 min but keep checking occasionally.
4 half cut onions
3 half cut tomatoes
For the masala( 1 star anise, I cinnamon stick, 8-9 fennel seeds and garam masala)
1/2 tsp salt
1 tbsp fenugreek leaves
. Chop the onions finely in a food processor and fry the in the same oil used for chicken. Let this cook for 2 minutes and keep stirring.
. Purée the tomatoes and with this, add the ginger and garlic paste in to the onion mixture.
. Cover and cook for 3-4 minutes till the oil surfaces out. You’d be able to see small pockets of oil in the gravy.
. Roast all the ingredients needed for the masala and grind it into a fine powder, if you think that there are still some crumbs, sieve it out.
. Add this masala to the gravy and mix it. Add the salt and the fried chicken.
. Give it a good mix and add the fenugreek leaves. Let this cook for 5 minutes and keep stirring occasionally.
. Plate it in a handi and serve hot with a garnish of coriander