Chicken Tari

Is Chicken ko kya naam dun!

Another creation of mine but no appropriate name could be given to it. A very simple, very minimal prep Chicken can be cooked to please your taste buds immensely, yet no fancy ingredients needed for that! 

I love to play with spices and most of the time, my experiments yield fantastic results. As hubby wants to eat lighter and thinner gravy non vegetarian dishes these days, here is this recipe which is Lazeez and light on your stomach and can be easily prepared on week days.

I cooked this in mustard oil which gave it en edge, you can prepare in refined too, only thing is that the taste will be slightly different. 

I cooked this chicken leg quarters in mustard oil and it turned out fantastic.  No need to make onion garlic paste and still you cook a perfect chicken gravy.

1 leg quarters 

2 tbsp. Curd

Salt to taste 

Ginger garlic green chillies paste 1 tbsp. ( I make fresh)

 

Marinate chicken for at least half an hour.

4 cloves

2 black cardamom 

1/2 stick cinnamon 

2 strands (from whole flower) mace

5-6 black peppers

1/2 tsp. Coriander seeds

Coarsely pound these spices.

Thinly slice 3 medium onions.

Slit 4-5 green chillies.

Heat 2 service spoon mustard oil .

Add bay leaf and remove instantly. 

Now add 1/2 tsp. Fenugreek seeds and a pinch of hing.

Add coarsely pounded spices, coriander stems chopped, slit green chilis,  1 whole red chilli and sliced onion and saute.

Also add 3/4 tsp. red chilli powder and saute till light brown. 

On high heat, add chicken and seer it.

Also add 1 heaped tsp. Coriander powder,  1/2 tsp. Turmeric powder and rest of salt.

Also add 2 fat unpeeled garlic cloves and half thickly chopped onion. 

Add quarter cup water into marinade bowl and pour over chicken

I

and close the lid and cook till 1 whistle. 

Depressurize. 

Open the lid and turn on the heat and add 1 tsp kashmiri chili powder,  1 tsp. Meat masala and half tsp. MDH garam masala powder and 2 tbsp. Desi ghee and keep bhunoing on medium low heat.

When oil starts leaving, add kasoori methi 1/2 tsp and warm water for gravy. I also added 3 crushed fox nuts which was previously roasted in a little desi ghee.

Sprinkle coriander leaves and turn off the gas and close the lid.

5***** rating