Little known regional flavours
Some of the best meals comprise the simplest of ingredients and easiest of recipes. In India, this theory is true for the food of all regions, except perhaps, the Mughlai food of Lucknow and Hyderabad. As long as the ingredients are fresh, the results are bound to be great.
Green Chilli Chicken
Unlike the Chinese chilli chicken, this green chilli chicken is South Indian in origin and in spite of the copious amount of green chilies used, the end result is not too hot.
Ingredients
1 whole chicken
18 small green chillies, 3 of them chopped
2 onions, quartered
10 garlic cloves
1 tbsp sliced ginger
½ cup coriander leaves, chopped
Salt, to taste
Oil for cooking
¾ tsp cumin seeds
½ tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
Juice of ½ lemon
Method
In a food processor, grind the chopped green chilies, coriander leaves, onions, ginger and garlic with half tsp salt.
Pour the mixture over the chicken and marinate for 30 minutes.
Heat 2 tbsp oil in a wok and add the cumin seeds, fry for 15 seconds and add the turmeric powder. Add the chicken and the rest of the chillies and mix well. Add the cumin and coriander powder. Add the garam masala powder and check the salt, adding more if required. Add 3/4th cup of hot water and cover the chicken and cook on low heat for 20 minutes or till tender.
Remove the lid and let most of the liquid dry up. When the gravy thickens, stir in the lemon juice and serve hot with rotis or rice.
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