Peppery Rustic Chicken – Dhaba style!

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Hello friends..! I hope you all have had a wonderful time these past few days. Mine were particularly busy, with all the moving and packing and then unpacking in our new apartment! And there I snuck in my excuse for missing from action for so many days!! Anyways, with all the setting almost over in the new place, I finally got the time to prepare a quick and simple but delicious chicken dish for me and husband!

This is the kind of recipe which is super suited for people who love beautiful rustic flavors but don’t want to spend hours and hours in prep! Take my word, try this out. You will only love it..!

So, here it goes..

For the marinade:

2 pounds skinless chicken

Juice of 1 lime

½ tsp red chilli powder

½ tsp turmeric powder

¾ tsp salt

1 ½ tsp pepper powder

Others:

1 medium sized onion – chopped

1 tbsp crushed garlic

¾ tbsp. ginger paste

1 big green chilli chopped

½ tsp heeng (asafoetida)

1 tbsp kasuri methi (dried fenugreek leaves)

3-4 dried red chillies

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp coriander powder

1 tsp pepper powder

1 tsp garam masala

Chopped coriander for garnish

5 tbsp oil

1 tsp ghee

Method:

  1. Combine all the ingredients for marinade and let it rest for about at least an hour.
  2. Heat oil and ghee in a large pan. Once it gets hot, add the dried red chillies. After the color changes a little, add the cumin seeds. Once they splutter, add the heeng and the chopped onions along with green chillies.
  3. Sauté for about 2 minutes till they turn a little pink. Add the garlic and ginger and saute for some more time.
  4. Once the onions turn somewhat brown, add the turmeric powder, red chilli powder, pepper powder and the coriander powder. Saute for about 1 minute making sure that the spices don’t burn. Add a tablespoon of water if you feel that the spices may burn.
  5. Add the marinated chicken along with all the juices that may have oozed out. Lower the flame a little and cook till the chicken is cooked from the outside.  DSC04269
  6. Add kasuri methi and saute for some time. Add the chopped tomatoes and mix well. Add about ¼ cup of water at this point. If you want to have a gravy add water accordingly otherwise don’t add any water as the chicken will lose some moisture. Cover and cook for about 10 minutes till the chicken is done. Stir intermittently and keep checking on the chicken.
  7. Once you feel that the chicken is 90% done, cook uncovered on low to medium heat till the oil starts to ooze out. Once it is cooked, add the garam masala and mix well. Check the seasoning. Add more salt if required.
  8. Add chopped coriander and its ready to serve!

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This dish can be enjoyed with rotis, naan or rice.

Have fun cooking..!

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