In the days gone by, whenever a body of men moved from one place to another, the kitchen travelled along. Be it, the Army or Caravan of traders, one of the easy & tasty dishes to cook is often the chicken, from amongst the meats that one could carry or purchase at wayside village market. Ladies seldom accompanied the men folk; hence, the origination of this dish is best credited to male chef. The designated chef would carry along the essential condiments. He would keep adding to his store from the herb and fauna of the land available.
To make two servings you will require the following:
· One full Breast of chicken-diced
· 02 cups Onion- diced fine
· ½ cup tps beaten Curd
· 25 gms Ginger- diced fine
· 06 pods of Garlic-crushed and diced
· ½ cup fresh Coriander leaves(optional)
· 03 fresh green Chili-diced fine
· 06 green Cardamom- crushed & covering retained
· 04 Cloves
· ½ tps branded Chicken Masala OR Garam Masala
· Mixture, as per requirement, of Red Chili powder, turmeric powder, Jeera powder, dry Coriander powder and Cinnamon powder-Make paste in sufficient beaten Curd (other than the curd suggested above)
· Salt to taste
· Oil/desi ghee
METHOD
1. Apply half of the curd masala mixture to the chicken and keep aside to marinate.
2. In a wok pour in 50ml oil and upon heating over medium flame, put in the Ginger & Garlic and Cloves. Fry, along with the green Cardamom coverings.
3. When light golden add the Onion fry till light golden. Mix in the remaining mixture masala and fry. A little salt & blend in ½ of the beaten curd. Stir fry and make a homogeneous paste. Pour in a little water at a time to ensure proper result: a thick semi fluid paste.
4. Now, blend in the chicken, by constantly stirring lightly and fry till the chicken is almost done.
5. Pour in a little water along with the remainder of the curd, cover and cook till the blended masala covers all of the chicken.
6. Before serving sprinkle the crushed Green Cardamom powder.
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