A simple but very bright dish that is bursting with flavors.
- Chicken preferably with bones, 500 grams.
- Coriander Seeds, 1 tablespoon.
- Fennel Seeds, 1 tablespoon.
- Cumin Seeds, 1 tablespoon.
- Dry Red Chilies, 2 or 3.
- Garlic, peeled.
- Ginger, one inch.
- Curd, half a cup.
- One Onion, finely diced.
- Ghee, 3 tablespoons.
Dry roast all the seeds and chilly. When they turn fragrant, its done. Don’t overdo it as its very easy to end up burning them.
Make a paste with these dry roasted seeds and chilies along with garlic and ginger. Season with salt and taste it. Balance it. This is your main flavor bomb in the dish. A little extra salt or spice is fine. But avoid having it under seasoned.
Mix the paste with curd. Rub it on the chicken and let it marinate for a couple of minutes.
Heat ghee, sauté the onions. When they become soft and translucent add the chicken along with all the marinade. Cook on high heat for 5-6 mins. Then cook covered on low heat for 10 mins.
Switch back to high heat and cook to dry it up and get to your preferred consistncy.