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(For the Stewing (tough) chicken, not a
farm chicken recipe)
Submitted by Yugal
badiyan, cardamom & cinnamon (dry spices)
4 big tsp
in a pan and put the dry spices and onions and sauté till
golden brown. Then add garlic, ginger, salt and turmeric and
sauté for two minutes. Add chicken and mix. Then add 1 tsp
garlic, ˝ tsp ginger and cover the pan with a lid. Put water
on top of the lid so that the chicken can cook in steam.
This will take approximately 20 minutes.
Do NOT add water inside the pan!
the chicken is cooking, take a bowl and put all the masala
(remaining garlic and ginger paste, dhania powder, chilly
powder, tomatoes, tomato puree, salt and coriander leaves)
and potatoes in it. When the chicken is cooked, add all the
masala to the pan and mix slightly and then let the chicken
cook in it. (You can test by pulling the meat from the bone,
if it separates, it’s cooked). This will take approximately
half an hour to 45 minutes depending on the heat.
add water until the oil is released and comes up to the
edges of the pan. If gravy is desired, you can add up to 5
big cups of water. Then let it boil. Serve with jeera rice.
ALWAYS KEEP THE HEAT TO MEDIUM; ELSE YOU WILL NOT GET THE