16 Dec Chicken in curd and red chilli paste(dahiwale chicken)- The lal maath way
A long hitarus..And I am back..I have been so busy launching my own fashion line(a trendy indo western brand for ladies,”mahala”), I just didn’t get the time to even cook up my dinner for the last 2 weeks..Launches have always been hectic even while I was working with few of the largest corporate houses of the country, having launched many brands and retail stores as a marketing professional across industries..And now launching my own brand was one step ahead in terms of stress and anxiety .Entrepreneurship isn’t that easy,once you decide to give up your long successful corporate life for chasing your dream and your passion .Well, finally I launched my first brand store yesterday at one of the swanky malls in Mumbai( R City ,Ghatkopar),and soon to launch another store in the city next week . For the ladies in Mumbai , do visit the store and pick up some hot picks of the season!!!
So today, after almost two weeks I found some time to cook up a decent homely meal ..And a great meal or dinner for me has to comprise of chicken or mutton. Since ordering for chicken was easier then mutton, it was a chicken dish that filled my food on plate and satiated my craving for a good home cooked meal after days..
A typical o the dish with mutton, I choose to convert it into chicken ..I would like to believe that mutton wold taste better, however chicken does wonders to the gravy as well, with its own taste and flavor
While on chicken, that is the most common meat making frequent visits to my kitchen arsenal ,more then any other meat or fish..Which is why i end up making a lot of more of chicken dishes..Unforfunately, coz of the high frequency and lack of time, i most of end up making the same recipes over and over again, hence there is at times a diabolic disregard to a chicken dish if not made with some amount of creativity..the appeal shines off at one point, and monotony seeps in..Hence its important for me to either reinvent or borrow styles from other dishes and merge it with my bird to make a fusion or a innovating recipe for that blissful, tasty culinary experience.
So here, I actually borrowed this mutton dish and lend it to the chicken.Turned out well i must say..
Amix of rajashtani and kashmiri style of cooking, curd is the dominating base and flavor along with red chillies..Both neutralise each other bringing in a wonderful spicy, tangy taste to the chicken..And a tempering of ghee adds a wonderful aroma to the dish like any other rajasthani dish which is incomplete without the tempering of ghee and red chillies.
Chicken-400 to 500 gms
Curd- 1 cup
Water- 2 cups
Cumin powder- 1 tsp
saunf powder- 1 tsp
red chilli powder- 1 tsp
ginger juveniles- 1 tbsp
ginger powder- 1 tsp
asafodia- a pinch
ghee- 1 tbsp plus 1 tbsp for tempering
garam masala powder- 1/2 tsp
Ghee- 1 tbsp
redchillies- 2 to 3
red chilli powder- 1/2 tsp
In a pan, add oil and add the asafodiea. and red chillies.Add add ginger garlic paste, cloves, bay leaves, stir for a minute and add chicken..Add turmeric and red chilli powder and fry the chicken.Add saunf powder, cumin powder, ginger powder, curd and keep frying..Add ginger juveniles, salt and fry..Once the chiken loses its raw smell and gives out a nice aroma,add 2 cups water, garam masala powder,salt and close the lid.Cook until the chicken is done.
For tadka(tempering): In a pan add ghee plus red chilli and red chilli powder..Pour over the chicken
Tangy, with a fiery undertone of the red chillies, this achieves a wonderful red color that which is so enduring..
A classic to go rice, you need nothing else. The gravy is the hero here, that which takes the flavor of the chicken in its base.The chicken literally gets boiled in the gravy and lend sits flavor to the gravy.Try this ,since that’s the only way to savor and enjoy the dish