WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

How to prepare Dry Chicken

Serves: 6
Cooking Time: 1 hour 30 minutes
Ingredients:
1 and 1/2 kgs chicken, skinned and cut into pieces,
1 and 1/2 tsps cumin seeds, 3 tomatoes chopped,
1/4 tsp red food colouring, 2 onions sliced and fried golden crisp,
1 cup curds, 1(2 cms) piece ginger sliced, 6 cloves garlic,
1 tsp coriander powder, 1 tsp cumin seed powder,
1 tsp chilli powder, 3 cardamoms, 1/4 cup malt vinegar,
Ghee, Salt to taste.

Steps to prepare Dry Chicken
  • Mix the ground masala paste with the curds. Apply this paste to the chicken pieces and keep aside for 3 hours. Heat 2 tbsps ghee and fry cumin seeds. Add the chicken with the paste. Add tomatoes. Cook till the chicken is tender. Add the red color. Cook till the chicken is dry and the gravy is completely absorbed.
  • Serve chicken garnished with fried onions.
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