With fresh ideas and innovations Mr.Garlic Chili is back to rock the November. Having said that I just realized that we are 59 days away from 2014. Wow, another year with a whole lot of New Year resolutions. I must say that thou 13 is an unlucky number for many this year has been good to me so far. Well, am sure we all will look back and say how quick time flies.
Heading into winter were you just want to cuddle yourself under a warm duvet, stay indoors and eat something hot and spicy to boost your energy levels I came across this dish which had a perfect blend of sweet and spices and tingled my taste buds. A very special friend of mine asked me recently as to why was the blog in a critical condition and ready to sink. So this recipe is special dedication for that friend who was concerned about the blog 🙂
- 800 grms of whole free range chicken, cut and cleaned skin off (Optional)
- Ginger and garlic paste 1 1/2 tablespoon
- Half lemon juice
- Tumeric powder
- 5-6 whole dried red kashmiri chillies
- Cumin seeds 1 1/2 teaspoon
- Coriander seeds 1/ 1/2 teaspoon
- Freshly grated coconut 1 cup
- pinch of Fenugreek seeds
- Black pepper cons 10-15
- Medium sized onion 1
- small ball of seedless tamarind
- Sliced onion 1
- Cloves of chopped garlic 2
- 2 springs of fresh curry leaves
- 1/4 teaspoon mustard seeds
- Finely chopped 1 red and 1 green chilly, Coriander leaves (optional)
- Place the washed chicken in a bowl and rub it well with a marination of ginger-garlic paste, tumeric, salt and lemon juice.
- Cover the bowl and place it in the fridge for a couple of hours. I marinated the chicken for 5 hours.
- Heat a non stick pan on medium heat and add 2 tablespoon of ghee.
- Once the ghee is lightly heated add the dry spices each at a time and slightly roast it, followed onion and then the coconut. Roast this on low heat until the coconut turns light brown.
- Let the spices cool, and then grind this to a fine paste using a little of coconut milk. Make sure not to add too much of the milk as we need a thick running consistency of the paste.
- Heat ghee on medium heat in a pot
- Add mustard seeds and allow it to splutter, if not they will turn your dish bitter
- Now add curry leaves, followed by sliced onion and chopped garlic and fry until the onions turn lightly brown.
- Add the ground masala and fry until the ghee blends well with the masala.
- Finally add the chicken and make sure that they are coated well with the masala. Cover and cook this for 5 minutes.
- Add the coconut milk and cook for another 15-20 minutes or until the chicken is cooked well.
- Garnish the dish with chopped chillies,coriander and serve hot with rice.