If you are a non-vegetarian, chicken and mutton usually takes centre stage during the Deepavali period. Instead of the usual curries, try this recipe. It is spicy, a bit tangy and can be kept unrefrigerated for up to 12 hours as long as you heat it up at least twice during the day.
Preparation time: 1.5 hours
Cooking time: 25 minutes
1 kg chicken, skinned and cut into bite size pieces
200 ml yoghurt
100 g ginger-garlic paste
1 ½ tablespoons chilli powder
2 tablespoons coriander powder
1 teaspoon turmeric powder
1 teaspoon freshly ground black pepper
1 ½ teaspoons salt
2 tablespoons lime juice
4 tablespoons Thirumala Ghee
2 X 3cm cinnamon sticks
2 star anise
1 teaspoon fennel seeds, pounded coarsely
1 teaspoon cumin seeds, pounded coarsely
2 large onions, finely sliced
2 green chillies, slit lengthwise
2 sprigs curry leaves
50 g tamarind mixed with 100 ml water and strained
1 teaspoon grated jaggery or sugar
- Place the first nine ingredients into a bowl and combine well. Let the chicken marinate for 1 hour.
- Heat Thirumala Ghee and fry the cinnamon, cloves, star anise and cardamoms till aromatic.
- Add in the fennel and cumin seeds. Once it becomes aromatic, add in the sliced onions, green chillies and the curry leaves.
- Sauté over medium heat till the onions turn golden brown.
- Add in the marinated chicken pieces. Cook it, stirring frequently till it changes colour.
- Add in the tamarind water and the jaggery. Carry on cooking till chicken is completely cooked and coated with a thick layer of masala. You will also see the ghee floating along with the masala.
- Serve with rice or breads.