A simple guide to using aromatics with chicken.
- Two Onions, sliced.
- Garlic paste.
- Coriander Seeds.
- Cumin Seeds.
- Turmeric Powder.
- Fennel Seeds.
- Cinnamon Stick.
- Fresh Coriander.
There are two distinct groups of aromatics used in this simple recipe.
Dry roast the pepper, coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom and cloves. Heating makes them release the flavors and become more aromatic. Grind them up into a powder.
Saute the onions and garlic in oil. When the onions start to become brownish and sweeter, add the salt and turmeric powder. Mix well and then add the chicken along with half the ground up spices.
Mix well and cook till the chicken color turns whitish. Now add the remaining ground up spices and a little water. Cook covered on low heat for about 20 minutes or the chicken is done.
Alternatively you can simply pressure cook it for one whistle and save yourself some time.
When the chicken is cooked, add the fresh coriander and increase the heat to dry it up.
Enjoy with rice or rotis.