Chicken that looks beautiful, smells awesome and super easy to make.
Green Chilies : 2 or 3 per piece.
Lemon : 1 for 2 pieces of chicken.
Get a nice and heavy pan to high heat. Place the chicken pieces without stacking them on top of each other. This is very important. Sprinkle salt on the chicken. Cook on medium heat till the chicken gets nice color. Brush ghee on the chicken and then flip them over. Brush ghee on this side as well and then sprinkle salt.
Add in half the green chilies and let them roast in the pan along with the chicken. Brush ghee on the chicken pieces if they appear to be drying up.
Cover and cook till chicken is cooked. Drizzle lemon juice and reduce it. Sprinkle some freshly ground pepper.
You need chicken wings with skin on. This is the best part of the chicken for this kind of recipe. They don’t overcook and the skin is the main provider of flavor.
You need to mix and marinate:
Chicken Wings with skin.
Black Pepper (Save for later as well.)
Chill this in the fridge for a couple of hours. Warm up some oil till it starts shimmering. Add the chicken wings. Rinse the container they were in with half a cup of water and pour it over the chicken. Cover and cook on low-medium for 12-13 mins. Open and sprinkle some pepper. Increase the heat and pan fry till the released oils and moisture dry up. Keep stirring when doing this to avoid charring.
First you cook some chicken breast and shred it. Mix together all the remaining ingredients and then deep fry.
Chicken: Preferably boneless, pressure cook with a lil water, turmeric powder, ginger garlic paste, pepper and salt.
Thinly sliced onions and green chilies. Apply salt on them and leave it aside. Just enough salt as is needed for the entire dish. This salt draws out the moisture and will keep the onions crispy when fried.
Shred the cooked chicken and combine with besan flour, rice flour, chilly powder, turmeric powder, curry leaves, coriander, chopped green chilies, cooking soda, cumin, cashews. Add some hot oil and mix completely. Deep fry in oil.
Tengra is a fresh water catfish. This is a simple recipe with loads of freshly ground yellow mustard seeds.
Tengra Fish. Cleaned. About 300 grams.
Yellow Mustard seeds, 3 tablespoons.
Tomato puree, about 1/2 a cup.
Garam Masala Powder.
Fresh coriander, chopped.
Get water to a boil. Pour it over the mustard seeds. Let them soak it in this for an hour.
Blend together the drained mustard seeds, coconut, chilies and garlic into a paste.
Heat mustard oil and then fry the mustard paste in it. Keep stirring and use medium heat. When its turning lightly golden, add chilly powder, garam masala and salt. Dilute with pureed tomatoes. Cook till the oily sheen develops.
Add the fish and fresh coriander. Mix well. Dilute with half a cup of water.
Chicken Liver has a weird texture. It also has a very distinct taste. As with most organ meat, you either love it or you hate it. I belong to the “Love It” group. Liver is loaded with nutrients especially the Vitamin B12. It also cooks really fast and hence special care must be taken to avoid overcooking it. It works great with a little extra spice and pepper.
Chicken Liver. 400 grams. Cut into bite sized pieces.
One Onion, chopped fine.
A tablespoon of ginger and garlic paste.
Sauté onions in oil till they go soft. Add the ginger garlic paste and fry till the raw smell is gone. Add the chilly powder, coriander powder, turmeric and salt. Mix well and after a minute or two add the chicken liver.
Cover and cook on medium to low heat for 8 minutes. Open and add pepper powder.
Mix well and cook on high heat for about 3-4 minutes. Garnish with fresh coriander and stir it. Keep the high and use the coriander to deglaze the pan as well.