Chicken Cooked with Onions, Red Chile Paste and Mustard Oil
Chef Sujan Murkherjee, Taj Bengal, Kolkata
Serves 4
500 g. |
boneless chicken thigh, cut into 1” pieces |
100 ml. |
mustard oil |
2 g. |
cumin seed |
10 g. |
garam masala |
4 |
bay leaves |
200 g. |
onions, sliced |
4 |
cinnamon sticks |
50 g. |
ginger garlic paste |
30 g. |
red chile powder |
15 g. |
coriander powder |
10 g. |
turmeric powder |
10 g. |
sugar |
to taste |
salt |
Heat mustard oil in a large wide bottom pan over high heat with the garam masala, bay leaf and cinnamon. Add sliced onions and saute until golden brown. Add ginger garlic paste and sauté for 2 minutes. Add chili powder, coriander powder, cumin, sugar and turmeric dissolved in a little water. Sauté until the oil begins to separate out from the mixture. Season chicken with salt and add to the pan, add a little hot water and cook over a low heat until chicken is tender about 20-30 minutes. The consistency should be semi dry. Serve with basmati rice.
|
