DOI CHICKEN Ingredients: • Chicken – 1 kg, skinless, cut into medium size pieces • Yogurt – 1 cup • Garlic paste – 2 tbsp • Onion, thinly chopped – 3-4 cups • Paprika or Kashmiri Mirch powder – 4 tbsp • Red chilli powder – 1 tbsp/2 tbsp • Ginger paste – 2 tbsp • Bay leaf – 2 • 2 inch cinnamon, 4 green cardamoms, Jāyaphal a few strands • Salt to taste • Sugar – 1 tbsp • 1 cup mustard oil Method: Marinate the chicken pieces in the yogurt, garlic paste and salt for 1 hour. Add the ginger paste to the chicken 5 to 10 minutes before cooking. Just before cooking, in a small bowl, mix red chilli powder and paprika with a few tbsp of water to make a thick and smooth paste. Heat the oil in a kadhai. Add the onion and fry them on high heat until golden brown. Quickly remove them from the kadhai and reserve for using them later. In the same oil, add the sugar and let it caramalize – this will give a rich color to the dish, and also a dash of sweetness. Quickly add bayleaf, cinnamon, Jāyaphal and cardamom (slightly crack them before putting them in oil). Fry for a minute till the fragrance of the spices come out. Add the chilli-paprika paste to the kadhai. Saute it for 2-3 minutes, until the oil separates and the aroma of the parprika comes out. Add a few tbsp of water if the mixture becomes too dry or starts burning before it gets fried thoroughly. Now add the chicken along with the marinade into the pan. Mix well with all the spices and fry on high heat for around 5 minutes while constantly stirring it. Add fried onions and mix well. Add a cup of water cover the kadhai and let it simmer till the chicken is tender. If the chicken releases enough water, the do not add water and let the chicken cook in its own water. This might take 15 to 45 minutes. Once the chicken is cooked, remove the cover, and fry on high heat for another 5 to 10 minutes until the water evaporates to leave out a rich and thick gravy enough to cover the chicken pieces. Garnishing with chopped fresh coriander leaves and sprinkling of Bengali garam masala powder again is optional. Serve with hot rice.
Posted on: Fri, 08 Aug 2014 05:06:56 +0000
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