The best recipe according to me is something that you remember for years without writing it down and such recipes most of the times are from the kitchen of your mother. As a kid, I spent a lot of time with my mom in the kitchen which I believe has inspired me to become a chef and I am sure many chefs have a similar story to share. Mother is always the first teacher and the best teacher too.India is not a big meat eating nation. So, even for those who like meat it's not a part of daily diet. Sunday is the'NV' day (non-veg day) as they call it as it is the day where mom gets help from the rest of the family members to prepare lunch. This is one such chicken dish that I consider to be one of the best of my Mother's cooking. I don't remember even a single time that she went wrong with it. I remember those Sundays where I was asked to go to the chicken shop( Yes, it was a place where only chicken was sold) and if I did not go as early as 8.30 am there will be a big queue at the chicken shop and I was worried that I would miss my 'Mickey and Donald Show' at 9.00 am on TV. Ah, memories!
I also used to be her sous chef as she would always get a piece of chicken with sauce on the plate and ask me to taste for seasoning before she turned the hob off. I guess, because of tasting this chicken again and again for years I still remember how fragrant it is and how it should exactly taste like.
After many years, I re created her recipe and hope to cook it for her for first time when I will visit her in Denver next week. I am very excited. Now, that I shared the history behind this great family classic, it's time for me to share it with my friends. Remember,Sharing food is sharing love.
IngredientsChicken thigh and drumsticks- 1 kg
Chopped onions - 500 gm
Green chillies-slit in half- 3
Chopped Tomatoes- 3
Curry leaves-handful
Coriander leaves- 1 bunch
poppy seeds-soaked and coarsley ground into paste- 100 gm
Marinade
Ginger paste- 100 gm
Garlic Paste- 50 gm
Turmeric Powder- 10 gm
Red chilli Powder- 10 gm
Spice power
Coriander seeds-50 gms
Cloves- 4
Cinnamon- 2 sticks
Cardamom pods- 4
Black Pepper seeds- 10 gms
-in a small bowl , take some hot water and soak the poppy seeds for about 15 minutes.
- meanwhile, chop the onions and green chillies.
-Get the whole spices into a pan and dry roast them for a couple of minutes before pounding them into a powder. ( I strongly recommend doing the spice powder fresh right before we cook and always make it from whole spices instead of shop bought spice powders. It only takes 5 minutes but makes a lot of difference in flavouring the dish)
-strain the water form the poppy seeds and coarsely grind them into a paste using a pestle and mortar.
This is all your prep done.
- The whole oil now is infused with the flavours of all the spices in it. Just after a minute of stirring add onions.
-here is where you will have to spend some time and need lot of patience as the onions need to be slow cooked until they caramelise and release all the sweetness.
- this will take good 10 minutes. once the onions are caramelised, add the marinated chicken in and stir for another 5 minutes until the pieces are sealed properly.
-Then add the chopped tomatoes and cover the pan with a lid so that the chicken is cooked in it's own juices which is much more tastier than adding water to the pan.
-add salt and cook on low flame covered with lid for another 10 mins.
- take the lid off and add the rest of the spice powder and let the liquid in the pan evaporate till the sauce thickens.
-check for the seasoning and sprinkle coriander leaves and serve it with some steamed rice or flaky parathas as I did.
P.S. The recipe of the fluffy and flaky paratha bread will be my next post.
- This yummy , spicy and aromatic chicken recipe is great for cold evenings or even for a great sunday family luch , just like how my family used to enjoy it.Before I end this post, there is one most important thing I need to do....
THANK YOU AMMA!!!!
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