Chicken Hari Mirch

                                   Chicken Hari Mirch

 

This is my new creation and it turned out lajawab! It was my Anniversary and for the first time in so many years, we were not dining out. Fear of Corona is persisting and petrifying as the cases are rising after opening up, so it was obvious that we won't go out, neither could we celebrate with friends. I thought to make something new and special for hubby, which at the same time, is not very heavy and oily. Thus, came up with this idea and here I experimented with a totally new spice called stoneflower, and the result was mind blowing! 

Ingredients:

1. Chicken-250 gm. (I used boneless)
2. Onion-1 large
3. Garlic cloves-4 whole and 3 minced
4. Ginger-1/2" piece minced and 1/2" piece julienne cut  
5. Green chilli-  2  whole,Big size and rest cut in slices ( I used 4, same size) you use according to your heat tolerance level
6. Bay leaf-1
7. Coriander powder-1/3 tsp
8. Cinnamon-1/2" piece
9. Black cardamom-1
10. Mace-Tiny piece
11. Cumin seeds-1 tsp.
12. Green cardamom-3
13. Black pepper-1/2 tsp.
14. Red chilli powder-1/2 tsp.
15. White watermelon seeds-1/2 tsp.
16. Stone flower or Patthar ke Phool-1 pinch
17. Tomato-1/2 cut in small pieces
18. Cilantro-3 tbsp. finely chopped.
19. Curd-1 tsp. (Thick)
20. Tikka masala or Tandoori masala-1/2 tsp.
21. Mustard oil-3 tbsp.
22. Desi ghee-1 tsp.
23. Salt
24. Water-1/2 cup

Procedure:

• Wash chicken pieces and  marinate in curd, tikka masala and minced ginger-garlic.
• Set aside for 30 minutes.
• Slice onion lengthwise and heat mustard oil in a pot and fry 2 slit green pepper, set aside, add bay leaf, cumin and onion.
• Also add red chilli powder and Saute till onion turns golden brown.
• Increase the flame on high and add marinated chicken pieces. 
• Sear on high flame till they get some nice light brown spot, about 5-6 minutes.
• Add Whole garlic, cut green chillies, tomato, ginger julienne, salt, coriander powder and chopped cilantro.
• Cover and cook on low heat till chicken is tender, open the lid and put the flame on medium.
• Bhuno for 5 minutes, add desi ghee and Gound spices ( black pepper, 2 green cardamom and watermelon seeds) and bhuno now on slow setting further.
• Keep stirring as the masala can stick to the bottom, flame should be low.
• Bhuno for 4-5 minutes more and then add water.
• When it starts boiling, turn off the gas and cover.
• Garnish with cilantro and fried green pepper and serve with roti and rice.

During my India trip, I went to Coorg and from there bought some new spices unknown to me and Stone flower was one of those.The aroma of stone flower was overwhelming and prominent, so I was apprehensive of the outcome, but hubby told me it was among one of my best creations!

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