Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Fried Chicken Chettinaad

Ingredients

Serves 4

1. 800 gms Chicken (1 medium sized)
   
2. 2 medium sized Onions (roughly chopped)
   
3. 1 inch piece Ginger (roughly chopped)
   
4. 4-6 cloves Garlic (roughly chopped)
   
5. 4 Green chillies (roughly chopped)
   
6. 4-6 Red chillies whole
   
7. 1/2 tsp Turmeric powder
   
8. 1 tbsp Lemon juice
   
9. 2 tbsps Rice flour
   
10. Salt to taste
    
11. 10-12 Curry leaves (finely shredded)
    
12. Oil to shallow fry

  METHORD:-

• Slit chicken through the backbone and the breast, into two equal halves.
  
• Make three to four half-inch deep cuts on breast and leg pieces.
  
• Grind onion, ginger, garlic, green chillies and red chillies to a smooth paste adding a little water if required. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.
  
• Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.
  
• Mix in shredded curry leaves into the chicken.
  
• Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior.
  
• Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.
  
• Sprinkle a little water, if the chicken starts drying.
  
• The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown.
  
• Cut into smaller pieces and serve hot.