A sense of pride drapes over me on getting positive results from this visually pleasing, tastebud tantalizing hot chicken recipe that I was holding back, unsure of the authenticity. As a recent convert to flexitarianism, meat wasnt someting that I truly enjoyed eating. My meat consumption is strictly dependant if there is no vegetarian option available to me. This dish is an exception, though! I relished this for the first time at my latest trip back to homeland. I for one never order chicken dishes for myself at any restaurant but the perfect blend of heat & spices had me hooked on it.
Chicken, 1 lbs
Red chillies about 30 ( mine was a mix of byadi for color & habenero for heat)
Tamarind paste 1/2 tsp
Cashew nuts 5, soaked in warm water
yogurt 1/2 cup
Garlic gloves 6
Lime juice- 1 tbs
Turmeric powder - 1 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - ½ tsp
Methi Seeds - ½ tsp
Ghee- 1/4 cup
Garnish options; sliced onions, green chillies,Coriander leaves, lemon wedges
Marinate chicken with lime juice, yogurt, salt & turmeric.
Dry roast coriander seeds, cumin seeds & methi on low heat till aromatic. Grind it with red chillies, cashew nuts, garlic & tamarind to a thick paste.
In the heavy bottomed pan, heat ghee and the ground masala. Saute the masala stirring every few minutes till the masala separates from the ghee and the pungency from the garlic disappears . Add chicken. Once the dish comes to a boil simmer on low heat till the chicken is cooked thoroughly .
At this point the masala has reduced making the masal stick to the sides of the chicken leaving the ghee seperated from the dish. Perfect! Transfer to serving dish, garnish with sliced onion & green chilies.