Chicken Kalia This is actually a recipe for Duck which I learnt from my friend in Bangladesh, Nayana Afroz. While the rich duck meat and the fat lend it awesome flavour, it works very well too with every day chicken. So here goes. The only thing to remember is chicken cooks faster than duck and therefore add your potatoes sooner. Chicken/Duck- 1 Onion-paste- ½ cup Ginger paste- 1 tbsp Garlic paste- 2 tsp Turmeric powder- 2 tsp Red chilli powder- 2tsp Cumin powder- 2tsp Coriander powder- 2tp Black-pepper powder- 1tsp Bay-leaf-2 Cinnamon 2cm size-2 sticks Fenugreek- 1tsp Salt- to taste Sugar- ½ tsp Chopped onion- 1 Garlic cloves-2 Mustard/white oil -- generous Marinate the chicken/duck in the powdered spices and the spice pastes and salt for 2 hrs. Heat oil, add bay-leaf and cinnamon sticks, and the marinated chicken/duck. Cover and let cook in medium flame as long as the bird does not become tender. Stir occasionally. When the spices stick to the meat, add potatoes cut in fours fried previously, mix and add some warm water. Let cook, when the potatoes and meat are done and oil separates, remove from heat. Heat oil in a separate wok; add fenugreek seeds, 1 chopped onion and 2 cloves of julienned garlic. When the aroma rises and the onions become golden and crisp, add the cooked chicken/duck. Stir and mix well, add ½ tsp of ghee (optional) and remove from heat. The gravy should be thick, sticking to the meat and potatoes with the oil running free.
Posted on: Mon, 28 Apr 2014 03:24:15 +0000