Chicken Kalia
(2-3 servings)
You will need:
- 5 Chicken thighs (or 3/4 kg Chicken, cut into reasonably large pieces)
- 3 Medium potatoes (peeled and quartered)
- 2 big Onions, sliced in discs
- 1 big Onion, grounded into a paste
- 2 tsps Ginger and Garlic paste
- 1/2 bunch Mint leaves, chopped
- 1 bunch fresh cilantro (coriander), chopped
- 3-4 Tbsp Sundaram Epices pour Briani
- 1 cup Plain Yoghurt
- Green Peas, frozen or canned
- 1 cup Oil for frying
- 2 tsp melted Ghee
- 2 Green Chillies (optional)
- 3-4 Saffron strands
- 2 cups Water
Steps:
- Infuse the saffron strands in 3 Tbsp of hot water and keep.
- Season the potato quarters with salt and half the saffron infusion (for coloring) and deep-fry in hot oil for 5-10 mins (They have to be half-cooked). In the same oil, fry the sliced onions till golden brown and reserve.
- In a large stockpot, mix all the following ingredients together: the chicken pieces, Sundaram Epices pour Briani, fried potato quarters, yoghurt, mint and coriander, ginger & garlic paste, ground onion paste, ghee, saffron, 2 cups of water and the chillies (optional). Mix carefully and season. Cover and leave to rest for 30 minutes.
- Cook on high heat until you begin to see bubbles break through the surface.
- Turn heat down to medium low and simmer for 30 mins until you obtain a rich gravy. The potatoes should be soft and squishy.
- Serve hot with plain basmati rice and tomato salad (Chatini pomme d'amour).
No comments:
Post a Comment