Ingredients:
- 1 kg chicken
- 1/2 cup ghee (clarified butter) * see notes
- 1/2 tsp sugar
- a few curry leaves
For the marination
- Juice of 1 lime
- Red food color (optional)
- 2-3tbspn Corn -flour
- 2-3tbspn Maida/Plain flour
- 3tbspn. Chilly paste
- 1 egg
- 1 tsp. turmeric powder
- salt to taste
- oil to fry
For the masala
- 20 Kashmiri chillies
- 2 tbsp. Coriander (dhania) Powder
- 1 tbsp. Cumin (jeera) Powder
- 1 tbsp. Garam Masala Powder
- 1 tbsp. Peppar Powder
- 12 garlic flakes with skin
- 1 whole Ginger
- ½ Cup Onion Paste & Tomato Paste (1 onion &1 tomato)
- Salt to taste
Method:
1. Cut the chicken into medium pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under .For the marination after marinating the Chicken refrigerate for 1/2 hour or more (I marinated it for 1 hour)
2. In a bowl, add red chilly then soak it with plenty of water for 1 hour. Add soaked red chilly to a blender along with garlic cloves, Ginger add enough water has required blend it into a smooth paste.
3. Heat oil in a pan then add the chicken and shallow fry till it is done. Keep stirring to fry evenly do not over fry it tends to become hard. Remove it from the pan and keep it aside.
4. Heat ½ cup ghee in a large pan add curry leaves and 5 spoons of Ground Chilly Paste. Saute on medium heat till you see the ghee separating from the sides of the gravy. Now add Garam masala powder, Peppar Powder, Coriander Powder, Cumin Powder & Salt Add little water so that it do not burn Give it a quick stir cook on medium heat for 2-3 minutes. Add ½ Cup Onion & Tomato Paste saute it till the raw smell vanishes.
5. Add the fried chicken pieces mix it evenly Cook on a medium flame till the masala dries up. Add ½ tsp. Sugar & salt as per your taste (only if required) mix it evenly.
6. (In the image I have used stem of spring onion for garnish)
(Transfer the remaining red chilly paste to an airtight container and store in the refrigerator for up to 2 months. )
✍🏻: Thripthi Bhandary
