Friday, 5 August 2011

The "jhatpat" chicken!

This dish is very very easy to make, its not too oily or spicy either, and the best part is, this tastes equally good with rice or luchi.

You will need:
a kg of chicken, boneless if desired, but with the skin on.
500 grams of onion ( 3 to 4, big)
3 teaspoons of ginger garlic paste
3 green chilies
a cup of yoghurt/curd (unsweetened)
2 bay leaves
a pinch of garam masala
half a cup of mustard oil
a tablespoon of ghee/ clarified butter
salt and sugar.

How to do it:
In a blender, add the onions, chilies,and the yoghurt, mix it into a paste.
Add the ginger garlic paste and the seasoning to it.
Marinade the chicken with this paste for an hour or so.
Heat oil in a wok.
Add the bay leaves and wait for a minute.
Add the chicken mixture.
Stir for 10 mins, the chicken would change color.
As soon as you see the mixture has reduced a bit and smelling orgasmic, add a cup and half of hot water and cover the wok.
Another 10 mins, add the ghee and the garam masala and take it off the heat.

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