Hello everyone... I hope you all will love this dish... Its totally a starving recipe... Again my famous Uncle (Ashwani Chandela) taught me this dish....
½ tsp turmeric powder
10-12 black pepper corns
6 dried red chillies
1 tsp poppy seeds
1 tsp cumin seeds
1 tbsp of tamarind paste
1 tbsp red wine vinegar
¼ inch ginger and 6 cloves of garlic, finely chopped
10-12 fresh red chillies
1 ½ large onion, finely chopped
10-12 curry leaves
2-3 sticks of cinnamon
4 tbsp of vegetable oil
1 tsp black mustard seeds
Salt to taste
1 inch piece of jiggery
750 gm of raw chicken
1 ½ cups of water
Heat a pan on a low flame, add the dried red chillies. Keep moving the pan to distribute the heat evenly. Once the aroma of the chillies is filling in, transfer the chillies into a grinder.
Add the poppy seeds into the pan. Keep moving the pan to distribute the heat evenly and until it turns light brown. Once done, transfer it into the grinder.
Add the cumin seeds into the pan. Keep moving the pan to distribute the heat evenly. Once the aroma of cumin seeds is filling in, transfer it to the grinder.
Heat the black pepper corns and cloves next. Keep moving the pan to distribute the heat evenly. Once black pepper corns and cloves turn colour, add them to the grinder.
Turn off the flame and add the turmeric powder into the hot pan. Roast it for a min and then transfer it to the grinder.
Grind the roasted dry spices coarsely and keep aside.
Add the tamarind paste, 1 tbsp of red wine vinegar, finely chopped ginger and garlic, fresh red chillies into the grinder. Grind the contents into a paste.
[TIP: Apply little oil onto your palms before marinating the chicken, as it prevents your hand from burning.]
Add the dry masala (roasted and grounded dry spices) to the chicken.
Add the wet masala (wet paste) to the chicken.
Use your hands to mix well.
Leave the chicken to marinate for an hour.
Heat a deep pan on a medium flame. Add 4 tbsp of vegetable oil into the pan.
Add the black mustard seeds into the oil and stir well.
Cover the pan with a lid.
Carefully remove the lid and add the dalchini (cinnamon sticks) and stir.
Add the finely chopped onions and stir well.
Cover the pan with a lid until onions turn translucent.
Add the chicken pieces one by one to the cooked onions.
Add the water to marination bowl and transfer it to the pan and stir well.
Cover the pan with a lid and turn the flame slightly high.
Let the chicken cook for 15-20 mins.
Add the salt, jaggery and curry leaves into the chicken and stir well.
Cover the pan with a lid. Let the chicken cook for another 5-7mins.
Serve hot with pav bread/ steamed rice.