BLACK CHICKEN
Ingredients
1 kg chicken pieces of your choice, skin removed
2 tbsps vinegar
3 large onions - *( roast on gas full with skin )
1 1/2 tbsp garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp chicken garam masala
3 tbsps cooking oil
2 large tomatoes roast on gas.* (chopped/paste)
2 green chillies slit lengthwise (optional)
Salt to taste
Chopped fresh coriander to garnish.
Preparation:
Wash the pieces of chicken and put into a large plastic bowl. Pour the vinegar over the pieces and mix well to ensure all the pieces are well coated with vinegar. Keep aside for 10 minutes. Wash well under running water. This gets rid of any excessive poultry smell and taste! Keep pieces aside for later.
Burnt full onion with skin on gas let it cool for few minutes .
Put the burnt onion , ginger and garlic pastes, powdered spices into a food processor and grind to a smooth paste using as little water as possible.
Heat the oil in a deep pan on a medium flame. Add the above paste to the hot oil and fry till the oil begins to separate from the masala. Stir frequently to prevent the masala from burning. Now add the chicken and fry till pieces turn opaque (whitish).
Add green chillies . Season with salt to taste. Stir well.
Cook till the chicken are done. This dish should have a medium-thick gravy so if it is less add warm water and cook for a few minutes. If gravy is too thin, boil some off.
Now add roasted tomatoes chopped or paste and cook for 2-3 minutes.
Turn heat off and gently spoon curry into serving dish.
Garnish with chopped fresh coriander leaves and serve with rice and chapati or bhakari with green salad.Serve hot.
Ingredients
1 kg chicken pieces of your choice, skin removed
2 tbsps vinegar
3 large onions - *( roast on gas full with skin )
1 1/2 tbsp garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp chicken garam masala
3 tbsps cooking oil
2 large tomatoes roast on gas.* (chopped/paste)
2 green chillies slit lengthwise (optional)
Salt to taste
Chopped fresh coriander to garnish.
Preparation:
Wash the pieces of chicken and put into a large plastic bowl. Pour the vinegar over the pieces and mix well to ensure all the pieces are well coated with vinegar. Keep aside for 10 minutes. Wash well under running water. This gets rid of any excessive poultry smell and taste! Keep pieces aside for later.
Burnt full onion with skin on gas let it cool for few minutes .
Put the burnt onion , ginger and garlic pastes, powdered spices into a food processor and grind to a smooth paste using as little water as possible.
Heat the oil in a deep pan on a medium flame. Add the above paste to the hot oil and fry till the oil begins to separate from the masala. Stir frequently to prevent the masala from burning. Now add the chicken and fry till pieces turn opaque (whitish).
Add green chillies . Season with salt to taste. Stir well.
Cook till the chicken are done. This dish should have a medium-thick gravy so if it is less add warm water and cook for a few minutes. If gravy is too thin, boil some off.
Now add roasted tomatoes chopped or paste and cook for 2-3 minutes.
Turn heat off and gently spoon curry into serving dish.
Garnish with chopped fresh coriander leaves and serve with rice and chapati or bhakari with green salad.Serve hot.
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